Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies

Maman, Razakou; Yu, Jianglong

doi:10.5539/jfr.v8n4p111

Cited by 13 publications

(9 citation statements)

References 18 publications

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“…The protein content of grape pomace was reported to be more than 8 g/100 g (Beres et al, 2019;Sousa et al, 2014;Teles et al, 2019;Tseng & Zhao, 2013), whereas some studies (Abdrabba & Hussein, 2015;Maman & Yu, 2019) revealed higher proteins content in grape seeds, depending on the variety. Some studies showed that the protein content of grape peels can vary from 5.3 to 12.7 g/100 g (Deng et al, 2011;Maurer et al, 2019;Mendes, Xavier, Evtuguin, & Lopes, 2013;Mironeasa et al, 2019c), as it is shown in Table 1.…”

Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Section: Grape Byproducts Chemical Compositionmentioning

confidence: 99%

Potential of grape byproducts as functional ingredients in baked goods and pasta

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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“…As the level of grape seed flour substitution increased, the antioxidant activity of the cookies also increased [75]. Furthermore, inclusion of 2.5 and 5% grape seed flour in wheat cookies resulted in a linear increase in total phenolics compared to control wheat cookies [76]. In a study by Antonic et al, grape seed flour was used for the fortification of waffles in concentrations of 1, 3, 5 and 10%, where the highest phenolic and antioxidant profile was demonstrated by 10% inclusion of grape seed flour [77].…”

Section: Discussionmentioning

confidence: 95%

Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Chatziharalambous

Kaloteraki

Potsaki

et al. 2023

Oxygen

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Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals such as barley and legumes such as lupine and chickpea are rich in bioactive compounds; therefore, flours obtained from those could represent a better option for bakery products fortification. The purpose of the present study was the investigation of total phenolic content and antioxidant activity before and after the baking of wheat crackers enriched with 10–30% olive seed, 10–30% grape seed, 10–40% lupine, 10–30% barley and 20–60% and 80% chickpea flours and the evaluation of the predicted bioavailability after in vitro digestion of crackers demonstrating the highest values. Crackers and doughs were processed and analyzed using Folin–Ciocâlteu and ferric reducing antioxidant power (FRAP) assays, respectively. Crackers with the highest properties were subjected to in vitro gastrointestinal digestion. Baking resulted in an increase in total phenolics and antioxidant activity in the majority of crackers. Olive and grape seed flour crackers demonstrated the highest antioxidant properties. Following in vitro digestion, 30% olive seed flour crackers retained the majority of polyphenols and antioxidant activity. Crackers enriched with 30% olive seed flour could represent a healthy functional bakery snack regarding their increased antioxidant properties.

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“…Therefore, coffee enriched with grape seed powder has been of superior quality in terms of fiber. When the previous studies were examined, it was determined that the crude fiber content of the coffee bean and the grape seed varied between 2.30-24.70% and 32.21-83.01%, respectively and this situation was due to the raw material composition (Maman and Yu, 2019;Grzelczyk et al, 2022;Oprea et al, 2022). Vazquez-Sanchez et al ( 2018) reported that the change in the chemical composition of polysaccharides in coffee, depending on the roasting process, affects the fiber content.…”

Section: Compositional Properties Of Coffee Bean and Grape Seedmentioning

confidence: 99%

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

ÖZBEK,

ÖNCEL

2023

International Journal of Agriculture Environment and Food Sciences

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In this research, ground coffee beans were replaced with grape seed powder in different proportions. Thus, it was aimed to benefit from the health benefits of grape seeds and develop a new coffee formulation that is functional, low in caffeine and has a different taste and odor. For this purpose, the moisture, ash and crude fiber contents, antioxidant activity and total phenolic compounds of Besni karası (Vitis vinifera L.) grape seeds were examined. Grape seeds were ground and included in the coffee formulation in different proportions (0, 25, 40, 55%) with the same particle size. Physicochemical, bioactive and sensory properties of the produced coffee grounds were examined. As a result of the analyses, as the grape seed powder concentration increased in the coffee composition, the acidity decreased (p<0.05) and the antioxidant activity and total phenolic compounds increased (p<0.05). The brightness (L*) of the samples increased depending on the grape seed powder composition and usage rate. As a result of the sensory analysis, it was determined that the samples with 25% grape seed powder added received the closest score to the control group, and the samples with 40-55% grape seed powder had the similar scores with the control group in terms of roughness. In our study, the nutritional composition of grape seeds, which are food waste in the industry, has been revealed that it can be used as a substitute product in coffee and will contribute to sustainability.

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Chemical Composition and Particle Size of Grape Seed Flour and Their Effects on the Characteristics of Cookies

Cited by 13 publications

References 18 publications

Potential of grape byproducts as functional ingredients in baked goods and pasta

Potential of grape byproducts as functional ingredients in baked goods and pasta

Study of the Total Phenolic Content, Total Antioxidant Activity and In Vitro Digestibility of Novel Wheat Crackers Enriched with Cereal, Legume and Agricultural By-Product Flours

Influences of grape seed substitution on the bioactive and sensory properties of brewed coffee

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