Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

Abstract

Wheat-based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP-muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC-HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP-vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.

Papaya dietary fiber concentrates for providing functionality to muffin formulations

“…with the addition of blueberry dried pomace (up to 30%) and sweet corn cob flour (up to 20%), respectively. Contrary, Bianchi et al 8 . reported firmness increase when grape pomace powder (DF content 55.6%) was incorporated to the muffin formulation in 5% or 10%.…”

“…who found that the addition of different percentages of seed powder and Guava pomace to the mixture for cupcakes allowed to obtain values between 2.22 and 1.42 cm 3 g −1 . Bianchi et al ., 8 reported SV of 1.39 and 1.09 cm 3 g −1 for vegan muffins obtained using 5% and 10% flour replacement by dried grape pomace powder, respectively.…”

“…A similar trend was reported by Irigoytia et al 7 and Lau et al 18 with the addition of blueberry dried pomace (up to 30%) and sweet corn cob flour (up to 20%), respectively. Contrary, Bianchi et al 8 reported firmness increase when grape pomace powder (DF content 55.6%) was incorporated to the muffin formulation in 5% or 10%. Muffins are products characterized by a spongy or aerated structure, which is related to the pore size of the crumb.…”

“…Muffins are very popular over the world and, due to their widespread consumption, they are considered good candidates to improve intake of DF and bioactive compounds 5 . In this way, several studies were performed to increase DF in muffins by addition of by‐products from different vegetable sources like pecan nut expeller meal, 6 spent coffee grounds, 5 blueberry pomace 7 and grape pomace 8 . In general, DF incorporation into sweet baked goods is associated with higher batter viscosity related to fiber water‐binding capacity and therefore it reduces water availability for other ingredients, affecting some product characteristics such as crumb hardness and chewiness 6 .…”

“…5 In this way, several studies were performed to increase DF in muffins by addition of by-products from different vegetable sources like pecan nut expeller meal, 6 spent coffee grounds, 5 blueberry pomace 7 and grape pomace. 8 In general, DF incorporation into sweet baked goods is associated with higher batter viscosity related to fiber water-binding capacity and therefore it reduces water availability for other ingredients, affecting some product characteristics such as crumb hardness and chewiness. 6 Nevertheless, an adequate hydration level, as well as other technological approaches, could in part counteract this inconvenience.…”