Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Abstract

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g À1 (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g À1 significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g À1 to develop a product with higher functionality and nutrient content.

A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace

“…Therefore, it may not have completely dissolved in the water base of the juice (Foschia et al, 2013;Slavin et al, 2009) and resulted in lower liking scores for appearance and texture since GP particles were visible. GP's particle size could also contribute to consumers' perception of its sensory attributes during consumption (Altinok et al, 2022). Torri et al (2015) found that particle size influenced flavor perception in dietary fiber and polyphenol-enriched tomato purees that contained added winery byproducts, but the particle size was not evaluated in this study.…”

“…Therefore, it may not have completely dissolved in the water base of the juice (Foschia et al., 2013; Slavin et al., 2009) and resulted in lower liking scores for appearance and texture since GP particles were visible. GP's particle size could also contribute to consumers' perception of its sensory attributes during consumption (Altinok et al., 2022). Torri et al.…”

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

“…Moreover, the results of texture attributes were in line with the TPA analysis, according to which WB5% and SB5% had higher hardness than the control samples. The use of saffron floral by-products made breads softer than the control samples, reducing their crispness and affecting their cohesiveness, probably due to the addition of this vegetal ingredient that interrupts the gluten network, making breads more fragile [ 33 ]. However, with respect to adhesiveness to palate and stickiness to teeth, no important differences were observed between the studied bread formulations.…”

Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

“…The force‐time data were recorded, and then hardness (N) was determined from the maximum peak force and fracturability (mm) was determined from the distance at which the samples were broken. In the analysis, at least six tests were used to calculate the mean values for the hardness (N) and fracturability (mm) parameters of the chocolate‐enrobed wafer samples (Altinok et al ., 2022).…”