Honors College Thesis
 

Quality and consumer acceptance of berry fruit pomace-fortified specialty mustard

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https://ir.library.oregonstate.edu/concern/honors_college_theses/2r36v366r

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  • Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace-fortified specialty mustard with elevated bioactive compounds. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15, 20, and 25% (w/w). Total dietary fiber (TDF), total phenolic content (TPC), and radical scavenging activity (RSA) were evaluated using AOAC methods, chemical extraction (CE), and through simulated gastrointestinal digestion (SGD). Physicochemical properties and consumer acceptance were also examined. Increasing concentrations of BP or CP significantly increased TDF of mustards from both AOAC and SGD analysis, with the highest values from 25% pomace fortifications. TPC and RSA analysis from CE showed that RSA differed significantly, increasing with increasing pomace concentration. TPC from SGD was higher than that from CE, while RSA from SGD was lower than that from CE. Sensory scores of pomace-fortified samples were lower than the non-fortified commercial product; however, informed panelists (educated about pomace health benefits) scored BP-fortified mustard significantly higher on appearance and color liking than uninformed panelists. This study demonstrated that with proper formulation and marketing, the utilization of fruit pomace in condiments is a viable option for potential health benefits. Key Words: fruit pomace, mustard, dietary fiber, consumer acceptance
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