Articles
The integration of apple peels into sourdough for bread production
Article number
1458_67
Pages
513 – 522
Language
English
Abstract
The valorization of industrial apple waste is important for reducing the volume of food waste sent to landfills and for achieving economic added value and beneficial environmental effects.
This study aimed to obtain sourdough from the fermentation of by-products resulting from the industrial processing of apples of the cultivars ‘Idared’, ‘JonaPride’, and ‘JonaGold’ and to identify sustainable solutions for their application in premium-quality bakery products, under a circular economy perspective.
The experimental protocol was based on comparing sourdough with and without (control) fruit peel addition for each of three apple cultivars used (‘Idared’, ‘JonaPride’, and ‘JonaGold’) to assess their effects on bread chemical, colour, textural, and sensory properties.
The values of total and open porosity were significantly higher in the control treatments than in the peel application, whereas the number of closed pores and closed porosity were influenced by both sourdough type and cultivar.
The addition of peels associated with sourdough 1, added with ‘Idared’ peels, and sourdough 2 with ‘JonaPride’ peels, had a positive effect on the bread acidity and colour component ‘a’. The integration of apple residues represents a promising strategy to valorize waste, thereby positively impacting environmental and economic sustainability, in line with the circular economy concept.
This study aimed to obtain sourdough from the fermentation of by-products resulting from the industrial processing of apples of the cultivars ‘Idared’, ‘JonaPride’, and ‘JonaGold’ and to identify sustainable solutions for their application in premium-quality bakery products, under a circular economy perspective.
The experimental protocol was based on comparing sourdough with and without (control) fruit peel addition for each of three apple cultivars used (‘Idared’, ‘JonaPride’, and ‘JonaGold’) to assess their effects on bread chemical, colour, textural, and sensory properties.
The values of total and open porosity were significantly higher in the control treatments than in the peel application, whereas the number of closed pores and closed porosity were influenced by both sourdough type and cultivar.
The addition of peels associated with sourdough 1, added with ‘Idared’ peels, and sourdough 2 with ‘JonaPride’ peels, had a positive effect on the bread acidity and colour component ‘a’. The integration of apple residues represents a promising strategy to valorize waste, thereby positively impacting environmental and economic sustainability, in line with the circular economy concept.
Authors
O.C. Murariu, F.D. Lipșa, M.M. Ciobanu, A. Calistru, F. Murariu, G. Caruso
Keywords
Malus domestica Borkh., bakery product, porosity, mineral profile, textural properties
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