Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Bender, Ana Betine Beutinger; Speroni, Caroline Sefrin; Salvador, Paulo Roberto; Loureiro, Bruno Bianch; Lovatto, Naglezi de Menezes; Goulart, Fernanda Rodrigues; Lovatto, Marlene Terezinha; Miranda, M. Z. de; Silva, Leila P.; Penna, Neidi Garcia

doi:10.1080/15428052.2016.1225535

Cited by 79 publications

(92 citation statements)

References 29 publications

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“…The decrease of free water in dough or the rigid nature of the fibers from GPF may cause the increase in P value of dough enriched with GPF. Similar results were reported by Bender et al () who made an addition of grape skin flour as fiber source.…”

Section: Resultssupporting

confidence: 91%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, level and particle size (PS) of GPF added in RWF on responses, and finally, optimizing the formulation with respect to dough rheological behavior. The rheological properties of grape peels–wheat composite flour formulated with GPF from two variety and increasing levels of GPF (0–9%) in the presence of different PS (large, L > 500 μm; medium, 200 μm > M < 500 μm, and small, S < 200 μm) of GPF was evaluated using farinograph, alveograph, and dynamic oscillation measurements. The artificial neural network models (R2 > .82) developed to predict dough rheological properties highlighted an improved estimation and predictive capabilities compared with response surface methodology models (R2 > .77). The multiobjective optimization approach allowed anticipation of the optimal value for each response in terms of dough rheological properties as function of GPF from white variety of small PS, which replaced RWF at level of 3.81%. Practical applications In the composite flour formulation to produce effectiveness and nutritive bread, optimizing dough rheology in relation to the formulation factors represents the actual need for the bread‐making industry. Dough behavior during mixing (water absorption, dough stability, dough development time, and degree of softening), alveograph parameters (dough tenacity, extensibility, and deformation energy), and dynamic rheological properties (elastic modulus, viscous modulus, loss tangent, and complex viscosity) are considered essential to optimization of grape peels–wheat composite flour formulation. The current study revealed the efficacy of modeling and optimization between response surface and artificial neural network techniques for the grape peels–wheat flour dough rheological properties. The information given from this study would help the industry to develop new bread‐making products with the desired particle size with optimum functional and nutritional properties.

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Section: Resultssupporting

confidence: 91%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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“…No significant differences (p > 0.05) were found between the samples for the attributes of appearance, aroma and colour. Similar results were verified by Bender et al (2016) for colour and aroma on analyzing muffins with the addition of grape skin (5%, 7.5% and 10%). Although the children found no differences for these attributes, the muffins containing JSF were darker in colour due to the large amount of anthocyanins present in the jaboticaba skin (732.77 mg.100 g -1 ) (LEITE-LEGATTI et al, 2012).…”

Section: Palavrassupporting

confidence: 70%

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

Micheletti

Soares

Franco

et al. 2018

Braz. J. Food Technol.

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This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations (p > 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p < 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential. Keywords:Childhood; Food waste; Fruits; Nutrition; Reuse; Subproducts. ResumoEste trabalho teve como objetivo avaliar a aceitabilidade sensorial de muffin adicionado de diferentes níveis de farinha da casca de jabuticaba, entre crianças. Além disso, determinar a composição físico-química do produto tradicional e daquele com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao tradicional. Foram elaboradas cinco formulações de muffin: 0% (padrão), 4,5%, 9%, 13,5% e 18% de farinha de casca de jabuticaba. Participaram da avaliação sensorial 65 avaliadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Foram avaliados os teores de umidade, cinzas, proteína, lipídio, carboidrato, calorias e fibra alimentar. As amostras não diferiram significativamente (p > 0,05) para os atributos de aparência, aroma e cor. Sabor, textura, aceitação global e intenção de compra tiveram maiores notas (p < 0,05) para as formulações com 0% e 4,5%, comparadas àquelas com 13,5% e 18% de farinha de casca de jabuticaba. A amostra com 9% foi aquela com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao muffin tradicional. Maiores teores de umidade, cinzas e fibra alimentar, e Sá, 3, Vila Carli, Cite as: The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children. Braz. J.

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“…The addition of fiber-rich ingredients affects dough rheological properties (Table 5), depending on the addition level (Arufe et al, 2017;Bender et al, 2017;Elawad et al, 2016;Kurek, Wyrwisz, Karp, Brzeska, & Wierzbicka, 2017;Mironeasa et al, 2019a;Shiau, Wu, & Liu, 2015) and particle size Kurek, Wyrwisz, Piwińska, & Wierzbicka, 2016;Mironeasa et al, 2019c;Wang, Hou, & Dubat, 2017), the changes leading especially to the dilution effect of the main endogenous biopolymers such as starch and gluten, which give dough viscoelastic properties (Elawad et al, 2016;Shiau et al, 2015). The addition of high amounts of fibers in wheat dough can cause negative effects on final product volume, porosity, and crumb color darkening, but the addition of an appropriate proportion of soluble and insoluble fibers and/or enzymes such as hemicelluloses and pentosans can minimize these effects (Koletta, Irakli, Papageorgiou, & Skendi, 2014;Kurek et al, 2016).…”

Section: Dough Rheology and Wheat Flour Properties As Influenced By Gmentioning

confidence: 99%

“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Iuga

Mironeasa

2020

Comp Rev Food Sci Food Safe

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Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.

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Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Cited by 79 publications

References 29 publications

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

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

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

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