Muffins as an Example of Upcycled Bakery Products – Selected Quality and Health Aspects

Abstract

Aim: The aim of the study was to present current research data on the possibility of using food byproducts in the production of bakery products, such as muffins, and to determine the effect of these additives on selected quality parameters of these enriched products.

Methodology: The paper provides a review of literature on the use of upcycled ingredients in the production of bakery products, such as muffins. The following databases were used in the study: WoS, Scopus and Google Scholar, as well as project reports.

Results: The paper describes current research on the quality characteristics of muffins enriched with unconventional ingredients, such as cauliflower leaves, apple peel powder or sunflower seed flour. These ingredients are usually of lower quality than traditional ingredients, which is why the technological and sensory parameters of final products may differ from optimal values. On the other hand, the addition of these ingredients positively affects some other quality attributes, such as nutritional value.

Implications and recommendations: Upcycling is an increasingly popular way to combat food waste. However, improving some of the functions of upcycled muffins can be a challenge and requires further research using advanced analytical techniques.

Originality/value: The article summarizes the state of the art on the use of upcycled ingredients in the production of bakery products, such as muffins, at the same time indicating areas requiring further empirical research.