Valorization of Fruit and Vegetable Juice Pomace for the Development of Sweet Cookies Without Front-of-Package Warning Labels

Abstract

Introduction: The juice industry generates large amounts of pomace rich in dietary fiber, whose utilization contributes to the circular economy and the development of healthier foods. In Argentina, the Healthy Eating Promotion Law encourages product reformulation to reduce sugar and fat content, providing an opportunity to valorize these by-products in sweet cookies.

Materials and Method: Pomace was obtained from pressed apple, pear, orange, and radish juice and characterized for its chemical composition. Four cookie formulations were developed from a control formulation by reducing oil (25% and 50%) and sugar (30% and 60%) and replacing these ingredients with pomace. Technological properties, chemical composition, and descriptive sensory analysis using Quantitative Descriptive Analysis (QDA) were evaluated. Data were analyzed by analysis of variance (ANOVA) followed by Tukey’s post hoc test (p <0.05).

Results: The pomace showed a high dietary fiber and total sugar content. Some cookie formulations exhibited perceptible color differences, although the neutral color of the pomace had no significant impact. Hardness increased with the lower level of sugar reduction, whereas oil reduction had no significant effect. No differences were observed in diameter or cookie factor; only the formulation with 50% oil reduction and 30% sugar reduction showed a significantly greater thickness compared with the other formulations. Sugar reduction decreased perceived sweetness, while higher pomace incorporation increased off-flavors and off-odors without compromising overall acceptability (≥5). The formulation with the greatest reductions in oil and sugar was free of front-of-package warning labels and met the requirements to be labeled as a source of fiber, very low sodium, and trans-fat-free.

Conclusions: Fruit and vegetable pomace can be successfully valorized in sweet cookies with reduced sugar and fat content, yielding a product free of front-of-package warning labels, with increased dietary fiber content and good sensory acceptability. This strategy represents a sustainable alternative to improve the nutritional profile of widely consumed foods while promoting healthier dietary habits.oducts, healthy eating