&lt;b&gt;Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i3.13176

Oliveira, Dalany Menezes; Marques, Diego Rodrigues; Kwiatkowski, Angela; Monteiro, Antônio Roberto Giriboni; Clemente, Edmar

doi:10.4025/actascitechnol.v35i3.13176

Cited by 21 publications

(14 citation statements)

References 10 publications

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“…Deng, Penner, and Zhao () found different anthocyanins’ concentrations in red grape skins: Merlot (1.42 mg Mal‐3‐glu/g db), Cabernet Sauvignon (0.89 mg Mal‐3‐glu/g db), and Pinot Noir (0.29 mg Mal‐3‐glu/g db). TPC and total anthocyanins of grape pomace vary according to grape variety, maturation degree, and processing method (Oliveira, Marques, Kwiatkowski, Monteiro, & Clemente, ). The results obtained in this study showed that GPF still presents relatively high TPC and anthocyanins that were not extracted in the industrial processing of grape juice.…”

Section: Resultsmentioning

confidence: 99%

Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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By‐products from the juice industry contain a large proportion of high‐value compounds, such as polyphenols, that can be applied as natural antioxidants in foods. The effects of grape pomace flour (GPF) were assessed on oxidative stability, physicochemical, and sensory characteristics of frozen salmon burgers. Two batches of burgers were formulated with 1% and 2% GPF. For comparison purposes, a negative control (0% GPF) and a burger added with 0.01% BHT were formulated. The incorporation of GPF into salmon burger altered the color and appearance, but did not affect the odor. TBARS was significantly inhibited by the incorporation of GPF, in which BHT showed the highest inhibitory effect. Additionally, the GPF showed no cytotoxicity in relation to mouse fibroblast cells. These results suggest that GPF is one potential inhibitor of secondary lipid oxidation compounds in salmon burgers, thus indicating that it can be applied in food applications to replace synthetic antioxidants. Practical applications By‐products from grape juice processing contain high levels of polyphenols and dietary fibers that are discarded without taking advantage of the bioactive. The use of grape pomace flour as a natural antioxidant for the development of new products represents an alternative for the fish industries to meet consumers’ expectations for healthier foods.

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Section: Resultsmentioning

confidence: 99%

Effects of grape pomace flour on quality parameters of salmon burger

Cilli

Contini

Sinnecker

et al. 2019

J Food Process Preserv

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“…Oliveira et al [54] conducted a study investigating the partial substitution of corn grits by grape waste flour (peels and seeds) using the 9-point Hedonic Scale for checking the acceptance, and discovered a better acceptance for the formulations containing, 15% and 20% (in order of preference), which also offered the highest fibre content. Another investigation of grape waste flour (peels) showed that the Global Acceptance Test disclosed that the extrudate containing 5% of this flour had better acceptance than the control formulation and the 10% formulation (regarding the texture parameter), and was not different from the control formulation in terms of flavour [55].…”

Section: Sensory Analysis Of Cake Formulationsmentioning

confidence: 99%

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

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Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/ mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

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“…In order to analyze the experimental texture a Stable Micro Systems Texture Analyzer TAXT2i (Texture Technologies Corp, England) was used as described by Oliveira [19].…”

Section: Methodsmentioning

confidence: 99%

Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

Lourencetti¹,

Benossi²,

Marques³

et al. 2013

IJNFS

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Abstract:Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.

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<b>Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour</b> - doi: 10.4025/actascitechnol.v35i3.13176

Cited by 21 publications

References 10 publications

Effects of grape pomace flour on quality parameters of salmon burger

Effects of grape pomace flour on quality parameters of salmon burger

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

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