Marine shellfishery |
Bread |
Hardness↑, Springiness↑, Resilience↓ |
- |
Strong inhibition of B. cereus
|
Lafarga et al. (2013)Lafarga, T., Gallagher, E., Walsh, D., Valverde, J., & Hayes, M. (2013). Chitosan-containing bread made using marine shellfishery byproducts: functional, bioactive, and quality assessment of the end product. Journal of Agricultural and Food Chemistry, 61(37), 8790-8796. http://dx.doi.org/10.1021/jf402248a. PMid:23962198. http://dx.doi.org/10.1021/jf402248a...
|
Melissa & Lavander waste |
Bread |
Volume↓, Odor =, Crust colour =, Crumb colour↓, Chewiness=, Porosity ↓, Taste ↓, Aftertaste = |
Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑, Total phenols ↑, Antioxidant capacity ↑ |
- |
Vasileva et al. (2018)Vasileva, I., Denkova, R., Chochkov, R., Teneva, D., Denkova, Z., Dessev, T., Denev, P., & Slavov, A. (2018). Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chemistry, 253, 13-21. http://dx.doi.org/10.1016/j.foodchem.2018.01.131. PMid:29502812. http://dx.doi.org/10.1016/j.foodchem.201...
|
Rice bran |
Bread |
Colour↓, Taste↓, Odor↓, Softness↓, Chewiness↓, Acceptability↓, Firmness↑ |
Dietary fiber ↑ |
- |
Hu et al. (2009)Hu, G., Huang, S., Cao, S., & Ma, Z. (2009). Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chemistry, 115(3), 839-842. http://dx.doi.org/10.1016/j.foodchem.2008.12.092. http://dx.doi.org/10.1016/j.foodchem.200...
|
Grape pomace |
Bread |
Loaf weight↑, Loaf volume↑, Color↓, Aroma↓, Texture↓, Flavor↓ |
Polyphenols content↑, Flavonoid content↑, Antioxidant capacity↑, Dietary fiber↑, Insoluble fiber↑ |
Bread quality depends on the variety of grape pomace cultivars |
Smith & Yu (2015)Smith, I. N., & Yu, J. (2015). Nutritional and sensory quality of bread containing different quantities of grape pomace from different grape cultivars. EC Nutrition, 2, 291-301.
|
Grapeseed |
Bread |
Sweetness=, Porosity=, Astringency=, Stickiness= |
Antioxidant capacity ↑ |
Thermal processing decreased the antioxidant activity |
Peng et al. (2010)Peng, X., Ma, J., Cheng, K. W., Jiang, Y., Chen, F., & Wang, M. (2010). The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, 119(1), 49-53. http://dx.doi.org/10.1016/j.foodchem.2009.05.083. http://dx.doi.org/10.1016/j.foodchem.200...
|
Pumpkin seed fiber |
Bread loaf |
Acceptance↓, Appearance↓, Flavor↓, Aroma↓, Texture↓, Hardness↓, Cohesiveness↓, Springiness↓, Chewiness↓, Resilience↓ |
Fiber↑, Antioxidant capacity↑ |
- |
Nyam et al. (2013)Nyam, K. L., Lau, M., & Tan, C. P. (2013). Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients. Malaysian Journal of Nutrition, 19(1), 99-110. PMid:24800388.
|
Grape pomace |
Rye bread |
Hardness↑, Springiness↓, Resilience↓, Cohesiveness↓, Gumminess↑, Chewiness↑ |
Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑, Total phenols ↑, Antioxidant capacity ↑ |
- |
Mildner-Szkudlarz et al. (2011)Mildner-Szkudlarz, S., Zawirska-Wojtasiak, R., Szwengiel, A., & Pacyński, M. (2011). Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. International Journal of Food Science & Technology, 46(7), 1485-1493. http://dx.doi.org/10.1111/j.1365-2621.2011.02643.x. http://dx.doi.org/10.1111/j.1365-2621.20...
|
Banana peels |
Flatbread |
Taste↑, Chewing ability↑, Texture↓, Aroma↓, Color↓, Roundness=, Crumb↓, Appearance↓, Acceptability↓ |
Crude fiber↑, Minerals (K↑, Ca↑, Na↑, Fe↑, Mn↑, Zn↑, P↓) |
- |
Eshak (2016)Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Science, 61(2), 229-235. http://dx.doi.org/10.1016/j.aoas.2016.07.002. http://dx.doi.org/10.1016/j.aoas.2016.07...
|
Grape pomace |
Muffin |
Color↓, Appearance↓, Texture↑, Flavor↓, Taste↑, Acceptance↓ |
Gallic acid↑, Catechin↑, Epicatechin↑, Procyanidin B1↑, Procyanidin B2↑, Quercetin 3-beta-D-glucoside↑ |
- |
Mildner-Szkudlarz et al. (2015)Mildner-Szkudlarz, S., Siger, A., Szwengiel, A., & Bajerska, J. (2015). Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chemistry, 172, 78-85. http://dx.doi.org/10.1016/j.foodchem.2014.09.036. PMid:25442526. http://dx.doi.org/10.1016/j.foodchem.201...
|
Pecan nut expeller |
Muffin |
Cohesiveness↑, Resilience↑, Springiness↓, Adhesiveness↓, Chewiness↓, Hardness↓ |
- |
The addition of pecan nut expeller generated a higher absorption of water and a larger pore in the bread crumb |
Marchetti et al. (2018)Marchetti, L., Califano, A. N., & Andrés, S. C. (2018). Partial replacement of wheat flour by pecan nut expeller meal on bakery products: effect on muffins quality. Lebensmittel-Wissenschaft + Technologie, 95, 85-91. http://dx.doi.org/10.1016/j.lwt.2018.04.050. http://dx.doi.org/10.1016/j.lwt.2018.04....
|
Red potato peels |
Donuts |
Hardness↑, Adhesiveness↑, Cohesiveness↑, Elasticity↑ |
- |
- |
Ramos Rivera et al. (2016)Ramos Rivera, E. M., Moreno Velázquez, A. L., Romero Muñoz, I. G., Piloni Martini, P., Hernández Uribe, J. P., Quintero Lira, A., Soto Simental, S., & Güemes Vera , N. (2016). Analisis de perfil de textura en masas y donas de harina de trigo con harinas de cáscara de Oxalis tuberosa. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 1(1), 26-30. Retrieved from http://www.fcb.uanl.mx/IDCyTA/files/volume1/1/1/5.pdf
http://www.fcb.uanl.mx/IDCyTA/files/volu...
|
Bean flour |
Snack bar |
Acceptance =, Hardness↑, Crispness =, Salty flavour↑, Spicy flavour = |
Total fiber↑, Insoluble fiber↑, Soluble fiber↑, Flavonoids↑, Tannins↑, Antioxidant capacity↑ |
- |
Ramírez-Jiménez et al. (2018)Ramírez-Jiménez, A. K., Gaytán-Martínez, M., Morales-Sánchez, E., & Loarca-Piña, G. (2018). Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds. Lebensmittel-Wissenschaft + Technologie, 89(141), 674-680. http://dx.doi.org/10.1016/j.lwt.2017.11.043. http://dx.doi.org/10.1016/j.lwt.2017.11....
|
Mango peel powder |
Biscuit |
Crust colour ↓, Crust appearance ↓, Crumb colour ↓, Texture ↓, Taste ↓, Overall quality ↓ |
Total fiber ↑, Insoluble fiber ↑, Soluble fiber ↑ |
|
Ajila et al. (2008)Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48(2), 319-326. http://dx.doi.org/10.1016/j.jcs.2007.10.001. http://dx.doi.org/10.1016/j.jcs.2007.10....
|
Apple pomace |
Biscuit |
Thickness↑, Firmness↓, Color↑, Sweetness =, Sourness = |
|
|
Alongi et al. (2019)Alongi, M., Melchior, S., & Anese, M. (2019). Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. Lebensmittel-Wissenschaft + Technologie, 100, 300-305. http://dx.doi.org/10.1016/j.lwt.2018.10.068. http://dx.doi.org/10.1016/j.lwt.2018.10....
|
Instant coffee |
Biscuit |
Hardness↑, Flexibility↑ |
|
|
Passos et al. (2017)Passos, C. P., Kukurová, K., Basil, E., Fernandes, P. A. R., Neto, A., Nunes, F. M., Murkovic, M., Ciesarová, Z., & Coimbra, M. A. (2017). Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: application in biscuits. Food Chemistry, 231, 114-121. http://dx.doi.org/10.1016/j.foodchem.2017.03.105. PMid:28449987. http://dx.doi.org/10.1016/j.foodchem.201...
|
Pumpkin seed powder |
Biscuit |
Acceptance↑, Appearance↑, Color↑, Aroma ↑, Taste↑, Texture↑ |
Antioxidant capacity↑ |
Glycemic index was not constant at different times |
Malkanthi et al. (2018)Malkanthi, H., Umadevi, S., & Jamuna, K. (2018). Glycemic response and antioxidant activity of pumpkin seed powder (Cucurbita maxima) blended biscuits. Journal of Pharmacognosy and Phytochemistry, 7(4), 1877-1882.
|
Grape pomace |
Cookies |
Colour intensity↑, Appearance↑, Texture=, Taste=, Aroma↑, Acceptability↑ |
Anthocyanins↑, Total phenolics↑, Flavonoids↑, FRAP↑, Tannins↑ |
The availability of constituents of pomace is affected by many factors |
Maner et al. (2017)Maner, S., Sharma, A. K., & Banerjee, K. (2017). Wheat flour replacement by wine grape pomace powder positively affects physical, functional and sensory properties of cookies. Proceedings of the National Academy of Sciences. India. Section B, Biological Sciences, 87(1), 109-113. http://dx.doi.org/10.1007/s40011-015-0570-5. http://dx.doi.org/10.1007/s40011-015-057...
|
Apple pomace |
Rice cracker |
Acceptance=, Appearance=, Flavor↑, Color↑, Texture= |
Total fiber↑, Insoluble fiber↑, Soluble fiber↑, Flavonoids↑, Antioxidant capacity↑ |
|
Mir et al. (2017)Mir, S. A., Bosco, S. J. D., Shah, M. A., Santhalakshmy, S., & Mir, M. M. (2017). Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of the Saudi Society of Agricultural Sciences, 16(1), 25-32. http://dx.doi.org/10.1016/j.jssas.2015.01.001. http://dx.doi.org/10.1016/j.jssas.2015.0...
|
Orange pomace |
Extruded |
Color↓, Aroma↓, Crispness, Taste↓, Acceptability↓ |
Insoluble fiber ↓, Soluble fiber ↓ |
Different concentrations were used with soymeal and wheat bran |
Oduntan & Arueya (2019)Oduntan, A. O., & Arueya, G. L. (2019). Design, formulation, and characterization of a potencial “whole food” using fibre rich orange (Citrus sinensis Lin) pomace as base. Bioactive Carbohydrates and Dietary Fibre, 17, 1-8. http://dx.doi.org/10.1016/j.bcdf.2018.10.001. http://dx.doi.org/10.1016/j.bcdf.2018.10...
|