Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace.

ABSTRACT

Fruit pomace, as a by-product of fruit and vegetable processing, is a cheap and easily accessible material for further processing that can replace selected recipe ingredients, most often flour. In addition, their advantage is their high health-promoting potential. The aim of this study was to evaluate the effect of the simultaneous use of erythritol (100% sucrose substitution) and the addition of varying amounts of blackcurrant, chokeberry and apple pomace (0%, 10%, 30% and 50% by weight of flour) on the glycaemic response after consumption of shortbread cookies in an in vivo study with humans (ISO 266422010). It was shown that an increase in the addition of each type of pomace reduced the glycaemic index value of the cookies. The pomace and sucrose-sweetened cookies were classified in the medium and low GI group. For each type of pomace, an increase in its share in the recipe of cookies was associated with a reduction in GI values (pomace apple 49.1-37.2%, blackcurrant 56.4-41.0%, chokeberry 59.4-35.5%). Similar correlations were shown for the use of erythritol (pomace apple 39.5-29.1%, blackcurrant 43.9-31.9%, chokeberry 34.6-20.7%). A significant effect of pomace addition on the GI values of shortbread cookies, was only observed for sucrose-sweetened products. The results obtained allow the conclusion that there is potential for the use of waste raw materials in the production of functional foods.