Vegetarian “Sausages” with the Addition of Grape Flour

Tremlová, Bohuslava; Havlova, Lenka; Benes, Patrik; Zemancová, Johana; Buchtová, Hana; Těšíková, Karolína; Dordevic, Simona; Đorđević, Đani

doi:10.3390/app12042189

Cited by 12 publications

(7 citation statements)

References 42 publications

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“…Tremlova et al [ 45 ] obtained “vegan” sausages with the addition of grape seed flour (GSF) in different concentrations (0%, 1%, 3%, 7%, 10%, and 20%). The results indicated that the GSF addition resulted in a higher antioxidant capacity of experimentally produced vegan sausages.…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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“…If the ice cream overrun is low, then the dense consistency of the ice cream is formed, and large ice crystals appear. If the ice cream overrun is too high, then the fragile snow-like structure, as well as the empty taste, is formed, and it can cause the sedimentation of the ice cream volume while storing [31], [32].…”

Section: Resultsmentioning

confidence: 99%

The study of functional and technological properties of vegetarian ice cream

Bal-Prylypko

Nikolaenko

Volkhova

et al. 2023

Potr. S. J. F. Sci.

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The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's vitamin and mineral composition. The optimal component ratio has been determined employing experimental studies and multi-criteria optimization: for ice cream "Banana & Pistachio": rice milk – 62%, pumpkin fiber – 2.5%, – 0.5%, banana – 16%, pistachio – 6.8%, coconut oil – 12.2%; “Coffee and chocolate”: rice milk – 62%, pumpkin fiber – 4.8%, stevia – 4%, cocoa powder – 7%, coffee beans – 8%, coconut oil – 14.2%, It has been found that the main physicochemical parameters of the vegetarian ice cream depend on the chemical composition of the ice cream mixture and its freezing conditions. Thus, when the fat content increases, the stability of air bubbles increases, but their sizes decrease. The study results make it clear that the increase in the fat amount is good for the ice cream structure and consistency, while the distance between the fat balls decreases, which, in turn, helps to obtain the product with the smaller ice crystals.

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“…Therefore, grape seed pomace could trigger antioxidant activities in cooked pork sausages [ 67 ]. Recently, Tremlova et al [ 68 ] carried out a study to experimentally produce vegetarian sausages without the application of heat treatment and with the use of grape flour. They evaluated the influence of the addition of grape flour on the chemical, physical, and sensory properties of this vegan sausage.…”

Section: Food Industry Applicationsmentioning

confidence: 99%

“…They evaluated the influence of the addition of grape flour on the chemical, physical, and sensory properties of this vegan sausage. Grape flour addition to vegan sausages increased antioxidant capacity and increased polyphenol content [ 68 ].…”

Section: Food Industry Applicationsmentioning

confidence: 99%

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

Ferrer‐Gallego

Silva

2022

Antioxidants

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Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases.

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Vegetarian “Sausages” with the Addition of Grape Flour

Cited by 12 publications

References 42 publications

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

The study of functional and technological properties of vegetarian ice cream

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

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