Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

Abstract

Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.

Obtenção e caracterização de farinha de casca de uva e sua utilização em snack extrusado

“…A coloração escura de um ingrediente, em alguns casos, limita a sua utilização em produtos alimentícios (SELANI et al, 2014). Walker et al (2014) relatam que a inclusão de ingredientes com coloração escura em produtos alimentícios vem sendo associada, pelos consumidores, com ingredientes integrais e, portanto, mais saudáveis.…”

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

“…Greater moisture contents (p < 0.05) were found in F3 when compared to F1, a factor related to the increased water holding capacity of the fibre originating from the JSF that was added to the formulation (WALKER et al, 2014). Sample F3 showed higher levels of ash and lower levels of lipid and protein than F1, since wheat flour has lower mineral contents and higher protein and lipid contents (0.8 g.100 g -1 , 9.80 g.100 g -1 and 1.40 g.100 g -1 , respectively) (UNICAMP, 2011), as compared to JSF.…”

“…Similar results were verified by Ferreira et al (2012) when analysing the addition of JSF to cookies (0%, 5% and 10%). In general, the addition of fruit byproducts containing high fibre contents can increase the firmness of the dough (WALKER et al, 2014), explaining the lower scores for texture (Table 1). This effect was verified in the present work, since the fibre is hygroscopic, promoting greater water retention in the products (WALKER et al, 2014).…”

“…In general, the addition of fruit byproducts containing high fibre contents can increase the firmness of the dough (WALKER et al, 2014), explaining the lower scores for texture (Table 1). This effect was verified in the present work, since the fibre is hygroscopic, promoting greater water retention in the products (WALKER et al, 2014). In addition, the high citric acid (9.4 g.100 g -1 ) (LAMOUNIER et al, 2015) and phenolic compound (556.3 g GAE.kg -1 ) (LEITE-LEGATTI et al, 2012) contents found in the JSF result in the product acquiring acid and adstringent flavours, respectively (LESSCHAEVE; NOBLE, 2005).…”

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

“…Colour of a baked product can be attributed to the individual ingredients present in it and their interactions (Walker et al 2014). It has been noticed that consumers interpret darker muffins as being healthier than the light ones (Walker et al 2014).…”