17th International Conference on Fundamental and Applied Aspects of Physical Chemistry (Proceedings, Volume II) (2024) [P-04-P, pp. 685-688]
AUTHOR(S) / АУТОР(И): Stanislava Gorjanović 
, Ferenc Pastor , Margarita Dodevska , Darko Micić and Snežana Zlatanović
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DOI: 10.46793/Phys.Chem24II.685G
ABSTRACT / САЖЕТАК:
Pomace obtained from celery leafstalks alone or from its mixture with other vegetables and fruits, was processed into stable anti-grain flour (AGF) via dehydration (T≤55°C) and grinding at a small industrial scale. It maintained moisture below 10% and water activity (aw) below 0.4. Proximate composition and techno-functional properties, including water and oil binding capacities, were analyzed, and compared with standard wheat and rice flours. Celery pomace flour (CPF) as well as flour from celery mixed with apple, cucumber, kale, spinach, parsley, lettuce, and ginger (CPF1) or with apple, fennel, arugula, and ginger (CPF2), showed potential to enhance nutritional quality. Their addition to white wheat and rice flour resulted in significant enrichment in total dietary fiber. The amount of pomace required to adjust the carbohydrate to DF ratio to 10:1 in these flours was calculated.
KEYWORDS / КЉУЧНЕ РЕЧИ:
ACKNOWLEDGEMENT / ПРОЈЕКАТ:
This research was supported by the Science Fund of the Republic of Serbia. 7439 GRANT No. From Waste to Food and Soil Enrichment – minimizing waste by applying circular economy in fruits/vegetables processing industry – WasteBridge.
REFERENCES / ЛИТЕРАТУРА:
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