Effects of white grape preparation on sensory quality of cookies

Abstract

Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

“…Thickness also decreased at the 36% DSSF inclusion level, while there was no significant difference in thickness between the control and the 18% DSSF biscuits. The decrease in thickness and diameter in biscuits with DSSF inclusion might be due to the dilution of gluten [17] or increase in fibre content [24] and is in agreement with similar studies on by-product incorporation [10,19]. Cookie diameter is considered a quality indicator and cookies with larger diameters are usually more desirable [25].…”

“…This might be due to the higher fat content. As explained by Kuchtová, Karovičová, Kohajdová, Minarovičová and Kimličková [10], an increase in fat content leads to an increase in spread ratio, which might be due to the higher fat content in the by-product. Usually the higher the spread ratio of the biscuit, the more desirable it is [26].…”

“…Short dough biscuits were prepared according to the modified method of Kuchtová, Karovičová, Kohajdová, Minarovičová and Kimličková [10]. Control biscuits were manufactured without DSSF, while DSSF biscuits were made substituting respectively 18% and 36% of wheat flour for DSSF.…”

“…The US company Planetarians uses steam explosion on sunflower cake to produce a commercially available food grade defatted sunflower seed flour (DSSF) without the need for purification steps [9]. Within the context of circular bio-economy, there is a growing interest in the food industry to use inexpensive upcycled by-products to partially replace flour, fat or sugar in bakery products to achieve value-added, nutritionally-enriched and sustainable foods [10].…”

Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

“…Bender et al, (2017) evaluate the effects of incorporation of peels flour from two grape varieties, red and white, in wheat flour on sensory and technological properties of the muffins. Kuchtová et al, (2016) assess the influence of white grape peels variety on the sensory properties and overall acceptability of enriched cookies. In another study, Kuchtová et al, (2018) reveal the effect of the incorporation of grape peel on the rheological properties of wheat dough, and on the quality parameters and sensory properties of the prepared cookies.…”