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The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by replacing 10–50% of the typical flour (wheat, rice, and corn) with chokeberry pomace flour. The instrumental color measurements and the sensory analysis showed that the dough and the muffins made with the fruit flour were significantly different from the control samples. Flour substitutions of over 10%, while enriching muffins with chokeberry flour, led to a decrease in product quality (texture, dough rise, sensory quality), especially for muffins with gluten. The sensory study showed that a substitution of 10% of typical flour resulted in products acceptable to potential consumers, but a higher substitution reduced the overall quality. It was found that the use of chokeberry pomace in making muffins was limited and more feasible for gluten-free products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produced: a control sample without additives and samples with 1, 2, 3, 4 and 5% of whey protein added, and 1 and 2% of transglutaminase were applied to each sample with whey protein addition. The following features were determined: fat content, water content, hydration time, hardness, adhesiveness, firmness, colour, browning index and a sensory evaluation of the macarons. The addition of whey protein, either alone or in combination with transglutaminase, reduced the fat content and increased the water content. The lowest fat content was obtained for the sample containing 5% whey protein and 2% transglutaminase (15.13%). The water content was observed in the range 2.53–3.72%. The hydration time of the instant noodles obtained increased with the use of more additives, but did not exceed 5 min in any of the samples tested. The use of additives affected the colour parameters and improved the textural properties of the noodles. [ABSTRACT FROM AUTHOR]