Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Abstract

Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

“…On the other hand, for consumers in the age group (b), there was a decrease in the evaluations, but, for the 5% and 15% formulations, the testers stated that they liked it slightly (score 6.0), presenting a higher acceptability index than the sample containing only wheat flour. These results demonstrate that cookies made from the CAB flour presented similar acceptability to the cookies of commercial wheat flour, grape marc, banana, rice, and tapioca [50,56,57] before the evaluators, highlighting the age group A and making it promising in the supplementation and incorporation in food formulations improving the nutritional properties. Cookies made with different proportions of CAB flour are shown in Figure 3.…”

Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

“…The experimental design was prepared using 2 3 factorial planning using the following independent variables: concentration of organic grape peel flour in percentage ( x 1 ), concentration of interesterified fat percentage ( x 2 ), concentration of sucrose in percentages ( x 3 ), where the dependent variables were the appearance ( Y 1), aroma ( Y 2 ), flavour ( Y 3 ), texture ( Y 4 ) and overall impression ( Y 5 ). A total of seventeen formulations were produced, containing six axial points and three central points, producing a total of seventeen cookie samples for use in the acceptance tests (Karnopp et al ., ).…”

Evaluation of the potential astringency of the skins and seeds of different grape varieties based on polyphenol/protein binding

“…Grape skins and seeds contain high levels of functional compounds, which are known to play a beneficial role in human health (Karnopp et al, 2015;Niu et al, 2016;Pantelić et al, 2017;Trošt et al, 2016). These compounds can be transferred to wine during fermentation (Nogales-Bueno et al, 2017), further influencing the quality of the wine .…”