# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 4 The Use of Pomace in the Confectionery Industry
\begin{table}
\begin{tabular}{p{56.9 pt} p{56.9 pt} p{56.9 pt} p{56.9 pt} p{56.9 pt}} \hline \hline
**Product** & **Type of Added Fruit By-Products** & **Properties** & **Sensory Impact** & **References** \\ \hline \multirow{4}{*}{Biscuits} & 10, 20, and 30\% white grape pomace & Antioxidant activity, rheological, nutraceutical, physical, and sensory properties & 10\%—acceptable & [59] \\ \cline{2-5}  & Mango seeds and peel & Antioxidant activity, technological, and sensory properties & 10\%—acceptable & [60] \\ \hline \multirow{4}{*}{Muffins} & 10, 20, 30, and 40\% cherry pomace & Antioxidant activity, antidiabetic, and sensory properties & 20\% or 30\% of pomace additive—acceptable & [64] \\ \cline{2-5}  & 10\%, 20\% raspberry comace and 10\%, 20\% cranberry pomace & Antioxidant activity, textural properties & No data & [8] \\ \hline \multirow{4}{*}{Cookies} & 25, 50, and 75\% apple pomace flour & Antioxidant activity, sensory properties & 25\% and 50\% coarse flours adding—more acceptable & [63] \\ \cline{2-5}  & 20\% rosehip, rowan, blackcurrant, and elderberry pomace & Antioxidant activity, textural properties & 20\%—acceptable & [62] \\ \cline{2-5}  & 10–30\% strawberry, raspberry, chokeberry, blackcurrant, and apple pomace & Antioxidant activity, sensory and storage properties, nutritional & 20\%—acceptable & [61] \\ \hline \multirow{4}{*}{Cookies, gingerbread, waffles} & Grape seed and skin powder & Antioxidant activity, technological properties & Larger additions (10\%) of grape seed flour— unacceptable & [58] \\ \cline{2-5}  & 10, 20, 30, 50, and 75\% raspberry pomace (RP) & Antioxidant activity, anti-inflammatory & 20\% RP—more acceptable, 75\%— unacceptable & [5] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Selected confectionery products enriched with fruit pomace. Several studies have looked into enhancing muffins and other cake-like baked goods with the addition of fruit pomace to improve their structure, texture, and health benefits. [PERSON] and [PERSON] (2024) [53] highlighted several key points regarding the use of fruit pomace in confectionery. Adding fruit pomace to confectionery products such as energy bars, cakes, muffins, or cookies can enhance their nutritional value by providing additional nutrients. Moreover, fruit pomace can affect the texture of confectionery products, adding moisture and structure. It can also enrich the flavor by introducing natural fruity notes, which is beneficial for many baked goods. With its fiber content, fruit pomace can improve the functional properties of confectionery products, such as increasing satiety and aiding digestion. Additionally, since pomace contains natural colorants, it can give confectionery products an attractive appearance without the need for artificial additives. However, as noted by the authors, the use of fruit pomace in the confectionery industry also presents sensory challenges. Excessive amounts of pomace may result in excessive moisture, uneven texture, and undesirable bittermess or astringency. To overcome these limitations, the authors suggest several strategies: using optimal addition levels of pomace, subjecting the pomace to pre-treatment methods such as drying, grinding, or fermentation to improve the overall sensory profile of the product. It is also essential to conduct sensory acceptability evaluations with consumers, which enables the formulation to be adjusted to meet the target market's preferences [53]. [PERSON] et al. (2016) [8] investigated the impact of adding raspberry and cranberry pomace on the technological and nutritional quality of American-style muffins, which were prepared under different baking conditions. Due to the rich source of phytochemicals present in the waste, the authors concluded that it can be considered a health-promoting ingredient in baked goods, including muffins. In addition to providing beneficial nutrients to the baked goods, raspberry and cranberry pomace also influence their structure and viscoelastic properties [8]. Furthermore, cherry waste was used by [PERSON] et al.