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Advisor(s)
Abstract(s)
The valorization of fruit and vegetable side-streams from the juice industry is an important
contribution to the optimization of food resources and is an environmentally friendly practice in line
with the concepts of circular economy and sustainability. The aim of this work is to incorporate them
back into the food value chain by adding them as ingredients in staple foods like crackers. This is
also important in terms of food fortification, as they are rich in nutrients and bioactive compounds.
Crackers are popular snacks with a huge global market value, enjoyed by consumers of all ages.
The current study aims to integrate flour from dried apple and carrot pomaces, resulting from juice
processing, as natural ingredients with potential health benefits. The incorporation levels ranged from
20 to 40% dry weight in crackers, and their impact on physicochemical and mechanical properties was
evaluated, as well as bioactivity (potential impact on health) and sensory acceptance. The addition of
pomaces resulted in significant changes in texture and color, as well as enhancing the antioxidant
activity of the crackers. Crackers containing pomace flours, except for the cracker with 40% carrot
pomace, showed a high overall sensory acceptability and good intentions to buy.
Description
Keywords
valorization pomace flour incorporation food fortification crackers bioactivity sustainability
Pedagogical Context
Citation
Salari, S.; Castigliego, T.; Ferreira, J.; Lima, A.; Sousa, I. Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours. Sustainability 2024, 16, 5995. https://doi.org/10.3390/su16145995
Publisher
MDPI