The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread
Abstract The aim of the study was to assess the effect of adding convectively dried and freeze dried raspberry and chokeberry pomace on the color (CIELab color space), texture (TPA test) and sensory evaluation (5-point scale) of gluten-free bread. Only in the case of bread with 10% addition of conve...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-07-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-025-10077-z |
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| Summary: | Abstract The aim of the study was to assess the effect of adding convectively dried and freeze dried raspberry and chokeberry pomace on the color (CIELab color space), texture (TPA test) and sensory evaluation (5-point scale) of gluten-free bread. Only in the case of bread with 10% addition of convectively dried chokeberry pomace, no statistically significant changes in color parameters were noted after baking and after 24 h. The highest increase in the lightness value (L*) (by 10.38%) was noted for gluten-free bread with 10% addition of freeze dried raspberry pomace, while the lowest (by 1.70%) was noted for bread with 5% addition of freeze dried raspberry pomace. In the case of enrichment of bread with chokeberry pomace, the highest increase in value (by 27.09%) was noted for bread with 10% addition of freeze dried chokeberry pomace, and the lowest (by 4.33%) for the control bread. The addition of raspberry pomace had no significant effect on the hardness and elasticity of the bread, but significantly reduced the cohesiveness of the crumb. The highest increase in hardness, by 95.9% compared to fresh bread, was observed for sample bread with 10% convection dried raspberry pomace addition (10CD_R). The introduction of raspberry pomace to the recipe did not significantly affect the chewiness of the bread, except for the sample with 10% addition of freeze dried pomace. In most cases, no significant increase in the chewiness of bread stored for 24 h was observed compared to fresh bread. In the case of chokeberry pomace, its addition did not cause significant changes in the elasticity and cohesiveness of the crumb, but a decrease in hardness and chewiness was noted. In the sensory assessment, the most tasty bread was considered to be the one with 10% addition of freeze dried raspberry pomace, while the least tasty bread was considered to be the one without raspberry and chokeberry pomace. The highest average of all parameter ratings was obtained by bread samples with a 5% addition of convection dried chokeberry pomace (5CD_C) (3.68).Gluten-free breads containing chokeberry and raspberry pomace could be implemented in bakery production, as they are accepted by consumers, but it is advisable to conduct further research on extending their shelf life. |
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| ISSN: | 2045-2322 |