engleski

Optimization of biscuits formulation with grape and aronia pomace as cocoa substitutes

By-products of the fruit processing, such as grapes and aronia pomace, are rich in fibre and polyphenols, and their application in bakery products could significantly improve their nutritional value. This research aimed to optimize whole grain biscuit formulation with grape and aronia pomace as a partial substitute for cocoa powder using desirability function. Ten formulations with the mixture of cocoa powder, grape and aronia pomace in different ratios (0-100%) were tested. The physical properties (texture, colour, thickness, diameter, spread factor) and sensory acceptability of biscuits were investigated. The interaction of all three mixture components significantly affected instrumentally measured hardness, redness a* and liking of texture. Biscuit diameter, yellowness b*, and liking of taste were affected by the interaction of aronia and grape pomace. Biscuit height, spread ratio, flexibility, appearance, and smell were not significantly influenced by the mixture composition. Optimized mixture composition contained cocoa, grape pomace and aronia pomace in ratio 76.4 : 15.5 : 6.1 (respectively) with desirability 0.73. After confirmation, biscuits with such mixture were proven better than the control with 100% cocoa in terms of decreased hardness (-23%) and toughness (-19%) having the same sensory acceptability. The findings of this study indicate that the aronia and grape pomace could be used as a partial replacement for cocoa in a production of functional biscuits aiding the sustainability of food chain.

aronia pomace, grape pomace, biscuit, cocoa replacement, desirability

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