draws on data retrieved from the Web of Science, Scopus, and functional foods fortified with health-promoting ingredi-

Overview

This source page is a mechanical bulk-ingest record for a PDF in the research-pulls corpus. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.

Key numbers

The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:

• in which case pre-crushing may be required (Dziki, 2011). the application of ultrafine grinding to vegetable pomace,
• form powders from fruit and vegetable pomace; however, et al. (2015) investigated the ultrafine grinding of grape
• thereby improving the physicochemical properties of raw tely 30-50% (Surbhi et al., 2018). As a result, a substan-
• mately 80% of the carotene originally present in the fresh et al., 2018). However, the cited study evaluated only the
• which constitute about 72% of the dry matter of pomace Other researchers reported that the optimal level of wheat
• powder, including 20.9% crude fibre and approximately flour replacement with black carrot pomace powder is 10%
• 55.8% total dietary fibre. In addition, carrot pomace con- (Cho and Chung, 2019). It is also worth emphasizing that
• tains about 5.3-5.9% ash, 0.7-1.3% fat, 0.7-9.1% protein, the properties of enriched SB depend not only on the type
• et al., 2023) and to enhance the production of short-chain Beetroot (Beta vulgaris L.) is a root vegetable rich in
• 2022), which account for approximately 39% of the total ferulic, protocatechuic, caffeic, vanillic, p-hydroxybenzoic,
• (29 400 mg kg-1) (Ikram et al., 2024). 15-30% of the resulting pomace is typically discarded or
• tional composition, sensory acceptability, and shelf stability a dry matter basis) approximately 1.3% fat, 11.9% fibre,
• (Table 1). Importantly, they observed that both total carot- 5.6% ash, 20.8% protein, and 45.1% carbohydrates (Costa
• results, they found that an 8% substitution of wheat flour pomace exhibits numerous functional properties and, con-
• partially replaced wheat flour with carrot pomace powder. fibre, comprising 45.1% insoluble fibre and 20.14% soluble
• ity. From a sensory perspective, biscuits containing a 6% bioactive compounds and dietary fibre while serving as
• Orange 0, 4, 8, 12 AD at 50°C and Increased level of FB, AS, and ST panel 8 (Bellur Nagarajaiah
• carrot grinding/ND TCA, little influence on sensory (n = 30) and Prakash, 2015)
• Orange 0, 3, 6, 9, 12 AD at 50°C and Increased level of FB, AS, AA, 10 (9-point 6 (Ajmal, 2023)
• specifically as an ingredient in SB (Table 1). Abdo et al. SB demonstrated considerable potential for anaemia man-
• with 15% BP led to increased haemoglobin concentration, physical, chemical, textural, and sensory properties of the
• pomace addition. Moreover, BP powder darkened the col- 2-8% addition. It should be noted that crude fibre analysis
• evaluation revealed that SB containing 10% beetroot pom- and alkali extraction and reflects only a limited portion of
• tary fibre, are among the most widely consumed vegetables al., 2017). Colour modification or saturation in food signif-
• 4% of the fresh fruit mass entering processing plants con- phenolic compounds. This effect is attributed to lycopene’s
• applications, as an ingredient in SB. Tomato pomace pow- tended to increase with 5-25% tomato pomace addition
• der contains approximately 17.5% protein, 3.9% ash, 38% (Bhat et al., 2017). The increase in polyphenols in SB
• dietary fibre, 25.4% total sugars, and 6.3% fat (Belović et enriched with tomato pomace powder may correlate with
• (2-25%), which was further confirmed by Salem (2020), ent, and the results were not fully representative. Bhat and
• who also observed increases in macro- and microele- Ahsan (2016) reported that the lowest level (5%) of flour
• fibre content also increased significantly (Table 1). Salem and appearance, whereas higher levels decreased sensory
• (2020) observed that the incorporation of 2-10% pomace scores. Ahmad et al. (2017) observed a decrease in scores
• into SB resulted in a 1.5-2.8-fold increase in total dietary even at the lowest addition level, with 4% flour replacement
• fibre content, with the soluble fibre fraction increasing by being more acceptable than 2%. In both studies, the number
• mately 20 participants depending on product complexity descriptive sensory profile. Overall, SB containing 10% OP
• have limited statistical value, and interpretation is challeng- to both physicochemical and sensory properties (Table 1).
• in this review (Perpetuini et al., 2020). Olive pomace (OP), of studies focusing on the drying of vegetable pomace
• a moisture content ranging from 50 to 65%, depending the same time, it induces changes in quality attributes, par-
• vegetable pomace generally ranges from 5 to 15%, depend-
• ash for 0.7%, and total fat for 2%. Moreover, the pulp frac-
• dietary fibre (53-59% on a DM basis) as well as a diverse Future research should focus on the valorisation of vege-
• 10.1080/23311932.2015.1039886 Cunningham, E., 2002. Is a tomato a fruit and a vegetable?

Methods (brief)

• water SB enriched with pseudocereals (Hidalgo et al., and baseline fibre levels in control samples. In the study
• of the control sample (1.3 g kg-1) resulted in higher relative
• increases, whereas the control sample in study of Salem
• (Kumar et al., 2020). Approximately 42.5 million tons of fication value were lower in samples with higher pomace
• Sci. Emerg. Technol. 73. https://doi.org/10.1016/j.ifset. polyphenols: effect of processing, storage and digestion –

Implications

This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.

Wiki pages this source may touch

• Root-Vegetable Purees
• teething-and-snacks
• Other cooking oils (canola, sunflower, coconut, avocado, sesame)
• Tin

Verification notes

• Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing wiki/sources/ pages before creation.
• Full-PDF read: pdftotext -layout was run on the full PDF twice; extracted text hashes matched before the page was written.
• Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
• Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
• HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.

Update history

The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.