Development of bakery product with sea buckthorn pomace - Hippophae rhamnoides L.
In our modern world, avoid wasting or keep it at low level is important for the food industry too. After the fruits pressing stay a lot of pomace, which is rich in vitamins, antioxidant, and polyphenols. It has a few further usages, like pectin commodity or soil conditioners. After drying and grindi...
Elmentve itt :
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| Testületi szerző: | |
| Dokumentumtípus: | Könyv része |
| Megjelent: |
2019
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
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| Kulcsszavak: | Környezetkémia, Növénykémia |
| Online Access: | http://acta.bibl.u-szeged.hu/64764 |
| Tartalmi kivonat: | In our modern world, avoid wasting or keep it at low level is important for the food industry too. After the fruits pressing stay a lot of pomace, which is rich in vitamins, antioxidant, and polyphenols. It has a few further usages, like pectin commodity or soil conditioners. After drying and grinding, it becomes seed meal. In our experiment we try out the buckthorn (Hippophae rhamnoides L.) pomace further usage, in our case, we mixed with flour and baked cookie. We tested the level of polyphenol and antioxidants in the cookies. Furthermore, the whole polyphenol capacity (TPC), ferric reducing antioxidant power assay (FRAP) and the texture of biscuits have been tested. The results are favorable in case of TPC and FRAP. The buckthorn pomace has a positive impact regard to substance. |
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| Terjedelem/Fizikai jellemzők: | 13-17 |
| ISBN: | 978-963-306-702-4 |