Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes

Abstract

b Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Via Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

“…The different chemical compositions of the selected ingredients, as well as their inclusion level, can explain the present findings. Similar results have already been reported in baked foods containing GPP at different inclusion levels [ 50 ]. In addition, from a nutritional standpoint, the GP10 bread can be considered a food product high in dietary fiber, having a total dietary fiber content higher than 6 g/100 g. Higher total dietary fiber intake can prevent certain chronic diseases such as diabetes, obesity, and hypertension [ 59 ].…”

“…The pH value decreased significantly in GPP-fortified bread samples compared with the control. Evidently, GPP inclusion lowered the pH in fortified bread samples, according to other researchers [ 37 , 50 ].…”

“…The GPP inclusion reversed this trend because of the GPP-darkened color parameters. According to Hayta et al [ 24 ] and Nakov et al [ 50 ], GPP inclusion caused a significant reduction in brightness (L*) in samples GP5 and GP10, both in the crumb and the crust. As expected, an increase in the a* parameter was evident according to the GPP increment in the bread crumb, while an opposite trend was observed in the crust.…”

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread

“…However, most of the studies focused on the total phenolic content in the final products following GPP inclusion at different levels [6,[8][9][10][11][12][13]. This may be of concern, since the possible health-promoting properties related to GPP polyphenols, and the effectiveness in food fortification, is not only related to their content in the final products, but also to the phenolic compounds' bioaccessibility (and potential bioavailability) [5,13].…”

“…Nevertheless, recent attainments suggest of means of GP recovery with remarkable economic advantages [ 3 ]. GP contains considerable amounts of health-promoting components, including dietary fibers (up to 85% as a function of the grape variety) and polyphenolic compounds, which remain up to 70% after the winemaking process [ 4 , 5 , 6 ]. Hence, several food strategies have been proposed for GP reutilization, developing value-added products with possible health benefits [ 7 ].…”