Table 5.
Application of selected fruit pomaces in bakery-based products and their quality characteristics.
| Product developed | Country of study | Type of pomace used | Quantity added | Outcomes | Reference |
|---|---|---|---|---|---|
| Biscuit | Italy | Apple | 10 and 20 % | 10 % and 20 % addition of apple pomace in wheat flour reduced glycemic index of biscuit to 65 and 60 correspondingly | Alongi et al. (2019) |
| Greece | Apple | 32.5, 34, and 49 % | Production of gluten-free biscuits of superior quality with acceptable physical, sensory, and textural properties, containing 32.6 %–47.58 % dried apple pomace | Skaltsi et al. (2022) | |
| Poland | Grape | 10, 20, and 30 % | 10 % addition of grape pomace increased total dietary fibre to approximately 88 %; The overall acceptability was best with 10% pomace | Mildner-Szkudlarz et al. (2013) | |
| China | Grape | 0–20 % | Sensory examination of biscuits prepared from 10 % supplementation of grape pomace powder (GPP) displayed good overall acceptability | Lou et al. (2021) | |
| India | Orange | 5–15 % | Increase in fibre content was attributed to increased orange pomace powder content; Sensory analysis of 10 % pomace sample showed better acceptability compared to other samples | Khule et al. (2019) | |
| Vietnam | Pineapple | 10, 20, 30, and 40 % | Pineapple pomace addition increased the antioxidative capacities, total dietary fibre along with hardness of the final product | Nguyen et al. (2024) | |
| India | Pineapple | 5, 10, 15, and 20 % | Amongst the treatment groups, biscuits produced from 15 % pineapple pomace powder received highest sensory scores with panel members (8.27) and ultimate consumers (8.39) having overall acceptability | Maurya and Mogra (2023) | |
| Bread | Poland | Apple | 5, 10, and 15 % | Wheat bread made from 5 % whole pomace exhibited the best scores (small baking loss, good volume, low crumb hardness compared to control group on the baking day and during storage) | Gumul et al. (2019) |
| Italy | Grape | 5, and 10 g/100g | GPP addition increased total phenolic content, total dietary fibre and antioxidant capacity; Sensory evaluation of GPP fortified bread had significant influence on the global flavour, acidity, astringency, and wine smell of the samples with no any impact on the overall acceptability of the bread | Tolve et al. (2021) | |
| Italy | Grape | 5, and 10 g/100g | The GP10 sample showed highest (p < 0.05) phenolic content with 127.76 mg/100 g of dry matter (DM), the next being GP5 with 106.96 mg/100 g of DM; Also, the in vitro anthocyanin bioaccessibility increased in GP5 as well as GP10 breads while its movement from gastric to small intestine digestion phase (average value 24%) | Rocchetti et al. (2021) | |
| Ireland | Orange | 0–8 % | Orange pomace (OP) exerted most significant (p < 0.0001) impact on the hardness of bread after 2 h and 24 h of baking. The optimized formulation contained 5.5 % OP and 94.6 % water, with a 49 min proofing time; The total fibre content in OP containing bread was increased to 3.9 % as against 2.1 % in the control bread | O’Shea et al. (2015) | |
| India | Pineapple | 5, 7.5, 10, and 12.5 % | Increase in pineapple pomace powder (PPP) concentration increased the fibre content and addition of 5 % PPP to the bread received more acceptability | Darshini et al. (2021) | |
| Thailand | Pineapple | 5, and 10 % | With the increase in PF levels (p < 0.05), the oil- and water-holding capacity of the composite flour (CPF) was enhanced and bread containing CPF-5 owned more acceptability than CPF-10; However, in terms of specific volume and texture, CPF-5 was similar to control but had three times the total dietary fibre | Chareonthaikij et al. (2016) | |
| Cake | India | Apple | 10, 20, and 30 % | Increase in apple pomace content (0 %–30 %), decreased the cake volume (850–620 cc); Cakes with 25% pomace had 14.2 % dietary fibre; the total phenol content reported in apple pomace and wheat flour was 7.16 and 1.19 mg/g respectively although cakes made from 0 % pomace had 2.07 mg/g and 25 % pomace blends had 3.15 mg/g content thus, demonstrating that apple pomace could serve as rich source of dietary fibre and polyphenols | Sudha et al. (2007) |
| Bulgaria | Grape | 4, 6, 8, and 10 % | Increasing the amount of GPP gradually increased lipid, proteins, ash, fibres, free phenolics, total polyphenol, anthocyanin content and antioxidant capacity and decreased the pH and moisture; Addition of GPP significantly improved the free phenolic content, bioavailability, that is limited in bread wheat thus, retaining the nutritional value without affecting their sensorial and technological attributes | Nakov et al. (2020) | |
| Turkey | Orange | 5, 10, and 15 % | Cakes supplemented with orange pomace powder (OPP) at 5 % concentration exhibited similar hardness values and volume index to the control and also received maximum acceptability from the panellists | Kırbaş et al. (2019) | |
| Cookies | Serbia | Apple | 25, 50, and 75 % | The cookies made from coarse, 50 % apple pomace flour (APF) possessed dietary fibre (DF, 21 g/100 g), higher total flavonoids content (TFC), total polyphenolic content (TPC), as well as antioxidant (AO) capacity than control; The prepared cookies retained health promoting compounds, maintained crispy texture and intense fruity aroma | Zlatanović et al. (2019) |
| Turkey | Grape | 5, 10, and 15 % | Grape pomace (GP) addition to cookie blend had no significant impact on the thickness, width, and spread ratio, however, use of more than 10 % GP flour in cookies, general affordability and acceptability significantly decreased | Acun and Gül (2014) | |
| India | Grape | 5, 10, 15, and 20 % | The increase in colour intensity was observed in wine GPP when its concentration was increased in cookies; the organoleptic testing showed that 5 % wine GPP registered maximum score | Maner et al. (2017) | |
| India | Grape | 15, 20, 25, and 30 % | Blending the cookie mix with 15 % GPP found good acceptability | Sharma et al. (2018) | |
| India | Pineapple | 10, 20, 30, and 40 % | Sample having 30 % PPP contained maximum fibre, best sensory score, physical and nutritional parameters and good organoleptic properties as compared to other samples | Kumar et al. (2020) | |
| India | Pineapple | 5, 10, and 15 % | The incorporation of PPP produced low gluten content cookies displaying improved flour properties, dough properties, and antioxidant activity | Jose et al. (2022) | |
| Serbia | Tomato | 15, and 25 % | The sensory analysis revealed that substitution of 15 % reduced surface roughness, granularity, fracturability, and increased intensity of caramel flavour; Substitution of 25 % caused cookie softening to higher extent as well as more prominent tomato flavour | Tomić et al. (2016) | |
| India | Tomato | 5, 10, 15, 20, and 25 % | Cookies with 25 % tomato pomace inclusion had dietary fibre of 10.23 % and total phenolics of 6.20 mg GAE/100g in contrast to control, thus indicating that pomace could serve as abundant source of dietary fibre and polyphenols. | Bhat et al. (2017) | |
| Crackers | Portugal | Grape | 5, 10, and 15 % | Inclusion of 10 % GP received best overall acceptability | Marcos et al. (2023) |
| Turkey | Tomato | 4, 8, and 12 % | Tomato pomace supplementation led to significant (p < 0.05) enhancement in protein, dietary fibre (insoluble, soluble, total), ash, minerals (Ca, Mg, P, K, Mn, Fe, Zn), total phenol content, and antioxidant capacity | Isik and Topkaya (2016) | |
| Bulgaria | Tomato | 4, 6, 8, and 10 % | Blending 10 % tomato pomace exhibited best sensory parameters and improved physiochemical attributes | Nakov et al. (2022) | |
| Muffins | Pakistan | Apple | 5, 10, and 15 % | Supplementation with apple pomace powder (APP) derived from two varieties significantly increased crude fibre, ash, and phenolic content; Highest sensory attributes were showcased with 15% addition and muffins with 10% APP showed better results on hedonic scale | Younas et al. (2015) |
| Italy | Grape | 15 % | Addition of 15 % GPP irrespective of the particle size produced muffins that were rich in total dietary fibre of >3/100 g and antioxidants, and hence, could be labelled as “source of fibre” based upon the EC Regulation No. 1924/2006 | Troilo et al. (2022) | |
| Pasta | Poland | Apple | 10, 20, 30, and 50 % | Substitution of apple pomace in pasta blend resulted in enhanced pro-health compound levels such as total polyphenols, quercetin derivatives, phenolic acids, dihydrochalcones, and flavon-3-ols along with dietary fibre and decreased the maximum cutting energy and hardness of the supplemented pasta compared to the control pasta | Gumul et al. (2023) |
| Italy | Grape | 5, and 10 % | Nutritionally, increasing the amount of GP resulted in significant depletion in rapidly digestible starch along with increment in slowly digestible starch concentration in vitro, with reduction (p < 0.05) in forecasted glycemic index | Tolve et al. (2020) | |
| Romania | Grape | 3, 6, and 9 % | Incorporation of 6 % pomace led to improvement in functional and sensory properties | Gaita et al. (2020) | |
| India | Pineapple | 5, 10, 15, 20, and 25 % | Supplementation of 5 %–25 % pineapple pomace, led to improved tolerance index | Munjaji et al. (2022) | |
| Rock bun | Ghana | Pineapple | 5 % | Best sensory acceptance | Badjona et al. (2019) |
| Sugar-free bars | Poland | Grape and apple | 10 and 20 g | Fortification with these pomaces significantly increased the moisture content, soluble fibre content, and decreased the levels of antioxidants found in them; Strength of supplemented cereal bars was also increased | Blicharz-Kania et al. (2023) |