Citation link:
Authors:
Kolev, Toncho; Georgieva-Nikolova, Mariya
Title:
NUTRITIONAL AND FUNCTIONAL POTENTIAL OF BY-PRODUCTS FROM CURRANT AND CHOKEBERRY IN BREAD: A REVIEW
Date of Issue:
2023
Is Part of:
APPLIED RESEARCHES IN TECHNICS, TECHNOLOGIES AND EDUCATION
Publisher:
Тракийски университет - Стара Загора
Identifiers:
1314-8796 [issn]
Type:
Article
Language:
eng
Subject:
Bioactive compounds; Anthocyanins; Flavonols; Phenolic acids; Antioxidants; Fiber; Sensory characteristics; Textural properties; Food waste; Sustainability; Bakery industry; Pomace; Seed extract
Abstract:
This literature review investigated the nutritional and functional potential of blackcurrant and chokeberry by-products in bread. Blackcurrant and chokeberry are rich sources of bioactive compounds, such as anthocyanins, flavonols and phenolic acids, which have been associated with various health benefits, including antioxidant with anti-inflammatory effects. By-products of blackcurrant and chokeberry processing, such as fruit pomace and seed extracts, contain high concentrations of these bioactive compounds and can be used as functional ingredients in bread. Incorporating blackcurrant and chokeberry by-products into bread has been shown to increase the antioxidant and fiber content of
the final product, as well as improve its sensory and textural characteristics. Furthermore, the use of these by-products in bread production can contribute to reducing food waste and promoting sustainability in the food industry. This review highlights the potential of blackcurrant and chokeberry by-products as functional ingredients in bread and encourages further research on their bakery applications.
