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REVIEW PAPER
From vegetable pomace processing to shortbread biscuits: a review
1
Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
2
Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
3
Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
Final revision date: 2026-04-20
Acceptance date: 2026-04-22
Publication date: 2026-05-22
Corresponding author
Dariusz Dziki
Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Department of Thermal Technology, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
Int. Agrophys. 2026, 40(3): 291-303
HIGHLIGHTS
- Vegetable pomace is a rich source of fibre and bioactive compounds
- High water activity limits pomace shelf life and requires preservation
- Drying and grinding of vegetable pomace remain underexplored
- Pomace addition enhances fibre, phenolic, and antioxidant activity of biscuits
- Optimal flour substitution with pomace in biscuits ranges from 5 to 15%
KEYWORDS
TOPICS
ABSTRACT
Vegetable pomace is a valuable by-product of juice production and has gained increasing attention in recent years as a potential ingredient for food fortification. This review analyses current trends in the processing of vegetable pomace into flour and its application in the fortification of shortbread-type biscuits. Particular attention is paid to drying and milling methods, as well as to the effects of different vegetable pomace types on the physicochemical properties of the final products. The review is based primarily on studies published over the past decade and draws on data retrieved from the Web of Science, Scopus, and Google Scholar databases. The analysed literature reveals a lack of comprehensive studies addressing the valorisation of vegetable pomace into powdered ingredients with controlled and optimised particle size distribution suitable for biscuit manufacture. In addition, the impact of pomace incorporation on product quality, functional characteristics, and sensory acceptability is discussed.
ACKNOWLEDGEMENTS
The authors disclose the use of an AI-assisted tool (ChatGPT) in the generation of preliminary schematic graphical elements used in Figs 2 and 3. These elements were subsequently selected, combined, modified, and annotated by the authors. The authors take full responsibility for the content of all figures and the manuscript as a whole.
CONFLICT OF INTEREST
The authors declare that they have no conflict of interest.
ADDITIONAL INFORMATION
Authors contributions: Research concept and design: A.K.; Collection of data: A.K, D.D., and A.S.-W.; Data analysis and interpretation: A.K., D.D., A.S.-W.; Writing the article: A.K., D.D.; Critical revision of the article: A.K., D.D., Final approval of the article: D.D. All authors have read and agreed to the published version of the manuscript.
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