PDF(Pubmed)
Abstract：
Fruit pomace, as a by-product of fruit and vegetable processing, is a cheap and easily accessible material for further processing that can replace selected recipe ingredients, most often flour. In addition, their advantage is their high health-promoting potential. The aim of this study was to evaluate the effect of the simultaneous use of erythritol (100% sucrose substitution) and the addition of varying amounts of blackcurrant, chokeberry and apple pomace (0%, 10%, 30% and 50% by weight of flour) on the glycaemic response after consumption of shortbread cookies in an in vivo study with humans (ISO 26642:2010). It was shown that an increase in the addition of each type of pomace reduced the glycaemic index value of the cookies. The pomace and sucrose-sweetened cookies were classified in the medium and low GI group. For each type of pomace, an increase in its share in the recipe of cookies was associated with a reduction in GI values (pomace: apple 49.1-37.2%, blackcurrant 56.4-41.0%, chokeberry 59.4-35.5%). Similar correlations were shown for the use of erythritol (pomace: apple 39.5-29.1%, blackcurrant 43.9-31.9%, chokeberry 34.6-20.7%). A significant effect of pomace addition on the GI values of shortbread cookies, was only observed for sucrose-sweetened products. The results obtained allow the conclusion that there is potential for the use of waste raw materials in the production of functional foods.
摘要：
水果果渣,作为水果和蔬菜加工的副产品，是一种廉价且易于获取的材料，用于进一步加工，可以替代选定的配方成分，通常是面粉。此外,他们的优势是具有很高的促进健康的潜力。这项研究的目的是评估同时使用赤藓糖醇（100％蔗糖取代）和添加不同量的黑醋栗的效果，苦莓和苹果渣(0%，10%,30％和50％的面粉重量）对人体体内研究中食用脆饼饼干后的血糖反应（ISO26642：2010）。结果表明，每种果渣的添加量增加会降低饼干的血糖指数值。将果渣和蔗糖甜味饼干分为中GI和低GI组。对于每种果渣，其在饼干配方中所占份额的增加与GI值的降低有关(果渣：苹果49.1-37.2%，黑醋栗56.4-41.0%，苦莓59.4-35.5%）。赤藓糖醇的使用显示了类似的相关性（果渣：苹果39.5-29.1％，黑醋栗43.9-31.9%，苦莓34.6-20.7%）。果渣添加对脆饼饼干的GI值的显着影响，仅在蔗糖甜味产品中观察到。获得的结果可以得出结论，即在功能食品的生产中使用废弃原料是有潜力的。
