Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Altınok, Emir; Kurultay, Şefik; Bölük, Esra; Atik, Didem Sözeri; Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahim; Konar, Nevzat; Toker, Ömer Said

doi:10.1111/ijfs.15687

Cited by 10 publications

(5 citation statements)

References 52 publications

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“…Therefore, it may not have completely dissolved in the water base of the juice (Foschia et al, 2013;Slavin et al, 2009) and resulted in lower liking scores for appearance and texture since GP particles were visible. GP's particle size could also contribute to consumers' perception of its sensory attributes during consumption (Altinok et al, 2022). Torri et al (2015) found that particle size influenced flavor perception in dietary fiber and polyphenol-enriched tomato purees that contained added winery byproducts, but the particle size was not evaluated in this study.…”

Section: Resultsmentioning

confidence: 76%

“…Therefore, it may not have completely dissolved in the water base of the juice (Foschia et al., 2013; Slavin et al., 2009) and resulted in lower liking scores for appearance and texture since GP particles were visible. GP's particle size could also contribute to consumers' perception of its sensory attributes during consumption (Altinok et al., 2022). Torri et al.…”

Section: Resultsmentioning

confidence: 99%

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A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace

Amyoony,

Gorman,

Moss

et al. 2024

Journal of Food Science

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Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt‐reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt‐reduced foods. Two trials were conducted using hedonic scales and temporal check‐all‐that‐apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers’ overall liking and the liking of the flavor, as well as increasing consumers’ perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items.Practical ApplicationThere is a consumer demand to create salt‐reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.

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Section: Resultsmentioning

confidence: 76%

Section: Resultsmentioning

confidence: 99%

A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace

Amyoony,

Gorman,

Moss

et al. 2024

Journal of Food Science

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“…Moreover, the results of texture attributes were in line with the TPA analysis, according to which WB5% and SB5% had higher hardness than the control samples. The use of saffron floral by-products made breads softer than the control samples, reducing their crispness and affecting their cohesiveness, probably due to the addition of this vegetal ingredient that interrupts the gluten network, making breads more fragile [ 33 ]. However, with respect to adhesiveness to palate and stickiness to teeth, no important differences were observed between the studied bread formulations.…”

Section: Resultsmentioning

confidence: 99%

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

Cerdá-Bernad

Frutos

2023

Foods

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Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (w/w), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25–30% of traditional wheat and spelt breads; improved their mineral content (270–290 mg/100 g for K, 90–95 mg/100 g for Ca, 40–50 mg/100 g for Mg, and 15–18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products.

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“…The force‐time data were recorded, and then hardness (N) was determined from the maximum peak force and fracturability (mm) was determined from the distance at which the samples were broken. In the analysis, at least six tests were used to calculate the mean values for the hardness (N) and fracturability (mm) parameters of the chocolate‐enrobed wafer samples (Altinok et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

Ertural,

Gunes,

Toker

et al. 2023

Int J of Food Sci Tech

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SummaryIn this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate (PGPR), and its effects on the final product were investigated. Lecithin was added to the dark chocolate from 0.1 to 0.8 g/100 g in increments of 0.1 g, then, 0.10, 0.15, and 0.20 g/100 g PGPR were combined separately with 0.40 g/100 g lecithin containing sample. There were significant differences in the enrobing ratios, color, texture, and sensory parameters of the wafer samples (p < 0.05) enrobed with dark chocolate, in which lecithin and PGPR were used together, due to the changes in the flow behavior of the chocolate. The wafers enrobed with emulsifier‐free dark chocolate had the highest enrobing ratio (72.3%), while it was 45% in the sample enrobed with dark chocolate containing 0.40 g/100 g lecithin + 0.20 g/100 g PGPR. In parallel with the decrease in the enrobing ratio, changes occurred in the textural hardness and fracturability values of the samples. On the other hand, as the enrobing ratio decreased, the structure of the wafer sheets became more prominent during consumption, resulting in an increase in the sensory evaluation scores.

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Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

Cited by 10 publications

References 52 publications

A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace

A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace

Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads

Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

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