Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

• 主要な著者: Ewa Raczkowska (著者), Paulina Nowicka (著者), Aneta Wojdyło (著者), Marzena Styczyńska (著者), Zbigniew Lazar (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2022-01-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, p...