Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products

The aim of this paper was to analyze the mineral composition of pomace and bakery products supplemented with different weights (5%, 10% and 15%) of apple, sour cherry and peach pomace. The total mineral concentrations in pomace and bread were analyzed by inductively coupled plasma optical emission spectrometry. The analysis of mineral elements revealed that sour cherry pomace is a source of Ca (39.54 mg/100 g) and Cu (0.48 mg/100 g), and peach pomace of K (542.14 mg/100 g) and Mg (23.91 mg/100 g). In breads with the addition of sour cherry pomace, the highest concentrations of Ca (370.77 mg/100 g) and Mg (19.48 mg/100 g) were identified, while in bread with peach pomace, Cu (0.24 mg/100 g), Fe (0.92 mg/100 g), K (209.33 mg/100 g), Na (363.27 mg/100 g) and Zn (0.57 mg/100 g) predominated. Bread with apple pomace showed the highest content of Cr (0.016 mg/100 g) and Mn (0.53 mg/100 g). The results obtained attest that fruit pomace is a valuable ingredient, its micronutrient content having the ability to increase the nutritional value of food products.