Journal of Food & Industrial Microbiology

Department of Food and Nutrition, Poznan University of Physical Education, Krolowej Jadwigi 27/39, 61-871 Poznan, Poland

Publications

• Perspective   
  Promoting Sustainable Nutrition: Improving Physical and Nutritional Properties of Cookies Using Apple Pomace Extrudates
  Author(s): Jana Pajin*
  
  In the modern world, the increasing demand for sustainable food production systems has led to the exploration of novel ingredients that not only meet nutritional needs but also contribute to reducing food waste. One such ingredient is apple pomace, the solid remains left after juice extraction from apples. Apple pomace is typically discarded or used for animal feed, but its potential as a valuable food ingredient is gaining attention. When processed through extrusion, a popular method for enhancing the functionality of food ingredients, apple pomace can improve the nutritional and physical properties of baked goods, particularly cookies. The inclusion of apple pomace extrudates in cookies offers several advantages, including enhanced dietary fiber content, improved antioxidant properties, and a reduction in food waste... Read More»
  DOI: 10.37421/2572-4134.2024.10.308

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