![]() Additionally, the influence of fruit pomace on the quality of extruded gluten-free snacks was also investigated. The effect of the level of pomace addition on the content of bioactive polyphenols and nutritional value in cornmeal-based extrudates, as well as antioxidant capacity, was investigated. ![]() Therefore, this research focused on the utilization of fruit pomaces (cherries, blackcurrants, and chokeberries) as a value-added component of extruded corn snacks. The extrusion process gives an opportunity for their utilization as a good source of pro-health components. The processing of fruit generates large amounts of different by-products, such as pomace.
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