Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

Abstract

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Plastic Cutlery Alternative: Case Study with Biodegradable Spoons

“…The results show that the enrichment of the products with grape seed flour significantly ( p < 0.05) affected the amount of polyphenols in the final product. This finding is in accordance with the study examining the effect of adding grape seed flour to waffles [ 20 ]. The increased amount of polyphenols in sample 11 z is also due to the addition of millet flour, made by grinding millet.…”

“…From the obtained data it can be concluded that grape flour had a significant effect on the antioxidant activity and the amount of polyphenols. This fact is in accordance with an experiment from 2021, examining the effect of the addition of grape flour in concentrations of 1%, 3%, 5% and 10% on the antioxidant activity and total polyphenols [ 20 ]. The most acceptable samples were with 10% addition of flour.…”

“…The most acceptable samples were with 10% addition of flour. This concentration did not fundamentally affect the sensory properties of the product [ 20 ]. The study conducted by Levent et al [ 22 ] found that the grape seeds had higher antioxidant properties compared to rice flour, chickpea flour, carrot flour, flaxseeds, pomegranate seeds and poppy seeds.…”

The Influence of Hypericum perforatum L. Addition to Wheat Cookies on Their Antioxidant, Anti-Metabolic Syndrome, and Antimicrobial Properties

“…Consequently, producers have been forced to design innovative products that meet customers' expectations, especially snacks such as cookies and sweets. This type of food is particularly desirable due to its easy availability and is a good basis for designing new products classified as a functional food, which is perceived as a healthier replacement for traditional foodstuffs [11,12]. Enrichment is one of the methods for functional food production.…”

“…Enrichment is one of the methods for functional food production. The composition of snacks can be improved using various ingredients (e.g., vitamins, microelements, fiber, or antioxidant substances) contained in numerous species of plants [11]. Bakery products are a good food matrix to obtain products with increased bioactive properties as they are popular with consumers and constitute the main part of their daily diet [13].…”