Blackcurrant Pomace as a Sustainable Ingredient in Shortbread Cookies: Its Impact on Dough and Final Product Quality

The aim of this study was to evaluate the feasibility of utilizing blackcurrant pomace in the production of shortbread cookies. Wheat flour was partially replaced with ground pomace at levels of 15, 30, 45, 60, 75, and 90%. Selected properties of the raw dough (hardness and color) and the finished product (geometric dimensions, volume, mass, moisture content, texture, and color parameters) were analyzed. In addition, a 9-day storage test was conducted. It was shown that blackcurrant pomace can be used in shortbread cookie production to a limited extent, with wheat flour substitution of up to 15%. This level of substitution caused a significant change in dough color and increased the hardness of the raw dough. However, this level of supplementation did not significantly affect most physical parameters of the baked cookies, except for their color. During the 9-day storage period, the products absorbed moisture, but the moisture content remained low, and the textural quality did not change significantly. Therefore, pomace—a by-product of blackcurrant processing—represents a promising and valuable raw material for the production of shortbread cookies. Utilizing this raw material can also contribute to sustainable food production.