Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol - Open Research Data - MOST Wiedzy

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Fruit Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Opis

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry, apple and blackcurrant pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model, were also analysed. This research was funded by the National Science Centre, Poland, under grant number DEC-2020/04/X/NZ9/00656 (MINIATURA 4).

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Shortcrust pastries containing fruit pomace.zip
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Licencja:
Restricted access
The data were included in the Restricted Access model, as not all research results have yet been published as scientific articles. In addition, the commercialisation of research results is planned, which also prevents the publication of research data at present. The data may be made available upon request of another scientist/expert.

Informacje szczegółowe

Rok publikacji:
2022
Data zatwierdzenia:
2022-09-16
Język danych badawczych:
angielski
Dyscypliny:
  • technologia żywności i żywienia (Dziedzina nauk rolniczych)
DOI:
Identyfikator DOI 10.34808/6xye-1m69 otwiera się w nowej karcie
Finansowanie:
Weryfikacja:
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