title: Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.
abstract: The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.
authors.affiliation: Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland. mildners@up.poznan.pl.
authors.forename: Sylwia
authors.initials: S
authors.lastname: Mildner-Szkudlarz
authors.affiliation: Department of Human Nutrition and Hygiene, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, Poznań, 60-637, Poland.
authors.forename: Joanna
authors.initials: J
authors.lastname: Bajerska
authors.affiliation: Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia.
authors.forename: Paweł
authors.initials: P
authors.lastname: Górnaś
authors.affiliation: Institute of Horticulture, Latvia University of Agriculture, Graudu 1, Dobele, LV-3701, Latvia.
authors.forename: Dalija
authors.initials: D
authors.lastname: Segliņa
authors.affiliation: Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Pilarska
authors.affiliation: Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, Poznań, 60-695, Poland.
authors.forename: Teofil
authors.initials: T
authors.lastname: Jesionowski
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001578:Benzopyrans / Q000032:analysis; D005433:Flour / Q000032:analysis* / Q000592:standards; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*; D011208:Powders / Q000032:analysis; D065856:Rubus / Q000737:chemistry*; D013213:Starch / Q000032:analysis; D013997:Time Factors; D029799:Vaccinium macrocarpon / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D001578:Benzopyrans; D010636:Phenols; D064209:Phytochemicals; D011208:Powders; D013213:Starch
keywords: By-products; Microstructure; Muffins; Phenolic compounds; Stability; Tocochromanols