Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies

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

“…Grape byproducts incorporation in bakery and pastry products may lead to many health benefits (García-Lomillo & González-SanJosé, 2017; Mildner-Szkudlarz, Siger, Szwengiel, & Bajerska, 2015). Bakery products, mainly bread, cookies, biscuits, muffins, and pasta, have been enriched by partial replacement of flour with grape byproducts flour (Table 4) because it is as gluten-free ingredient and represents a rich source of DF and bioactive compounds (Gaita et al, 2018;Maner et al, 2017;Mildner-Szkudlarz, Zawirska-Wojtasiak, Szwengiel, & Pacyński, 2011;Sant'Anna, Christiano, Marczak, Tessaro, & Thys, 2014;Rosales Soto, Brown, & Ross, 2012). Due to their potential, grape byproducts are considered a valuable functional ingredient that can be successfully used to develop novel formulations of products as healthy foods.…”

“…Grape pomace is the solid waste that remains after pressing; it represents about 20% of the grape and is composed of peels, seeds, and stalks (Bordiga, Travaglia, & Locatelli, 2019;Taşeri et al, 2018;Walker, Tseng, Cavender, Ross, & Zhao, 2014). About 30% to 40% of winery byproducts are valorized worldwide, being used for different purposes, mostly as animal feeds or fertilizers (Karnopp et al, 2015;Lavelli, Torri, Zeppa, Fiori, & Spigno, 2016;Maner, Sharma, & Banerjee, 2017). Grape production takes an important place on the worldwide crop growth, being considered the most abundant fruit (García-Lomillo & Gonzalez-SanJose, 2017;Gülcü et al, 2019;Zhu, Du, Zheng, & Li, 2015).…”

“…Many studies revealed that winery byproducts can be used to enhance food products such as bread, muffins, cookies, biscuits, or pasta (Aksoylu, Çağindi, & Köse, 2015;Bender et al, 2017;Gaita, Alexa, Moigradean, & Poiana, 2018;Kuchtová et al, 2018;Mironeasa et al, 2019a;Smith & Yu, 2015). The addition of grape byproducts in bakery and pastry products influences dough rheology and final product texture, nutritional value, and sensory characteristics (Aghamirzaei, Peighambardoust, Azadmard-Damirchi, & Majzoobi, 2015;Boudová Pečivová et al, 2014;Gaita et al, 2018;Kuchtová et al, 2018;Maner et al, 2017;Mironeasa et al, 2019b). The particle size, the amount of grape seeds or peels, and the grape variety play an important role on dough rheological and textural properties and final product quality (Mironeasa et al, 2019b;Mironeasa, Iuga, Zaharia, Dabija, & Mironeasa, 2017).…”

The effect of grape seed powder on the quality of butter biscuits

“…Some studies focus on the use of grape processing products in butter biscuit technologies. Thus, it is recommended to enrich biscuits with ground grape seeds in the ratio of 7-9 % of the weight of flour [21]; grape seed extract [26] and grape pomace cryopowder -up to 5 % of the weight of flour [27,28]. Although such additives have some disadvantages: (1) particles of milled grape seeds are quite large and discernible in the structure of biscuits, (2) grape seed extract has a depleted composition since it contains only matter obtained in extraction, and (3) cryopowders are expensive because their production is complex and involves using liquid nitrogen.…”

Management of Fruit Industrial By-Products—A Case Study on Circular Economy Approach

“…Pathak et al [75] showed that the incorporation of 3 g of mango peel powder in 100 g of whole wheat bread increased the total phenolic content from 220 to 507 mg of gallic acid equivalence per 100 g, as well as increasing antioxidant activity (using FRAP and DPPH method). Maner et al [76] replaced a portion of white wheat flour with grape pomace powder (5 g/100 g) in cookies and obtained the best organoleptic scores and increased total phenolic, flavonoid, tannin and anthocyanin contents 2.3-, 2.0-, 1.3-and 12.5-fold, respectively, compared to control cookies.…”