White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

Mildner–Szkudlarz, Sylwia; Bajerska, Joanna; Zawirska‐Wojtasiak, Renata; Górecka, Danuta

doi:10.1002/jsfa.5774

Cited by 160 publications

(143 citation statements)

References 41 publications

Supporting

Mentioning

117

Contrasting

Unclassified

Order By: Relevance

“…Higher values (6.2 g/100g) were found by Llobera & Canellas (2007) in grape by-products. According to Mildner-Szkudlarz et al (2013), the proportion of SDF and IDF in the diet should be between 1:4 and 1:3. Soluble fiber reduces the risk of heart diseases and lowers levels of cholesterol triglycerides, and glucose in the blood (MildnerSzkudlarz et al, 2013;Marlett et al, 2002).…”

Section: Microbiological Qualitymentioning

confidence: 99%

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Sousa¹,

Uchôa-thomaz²,

Carioca³

et al. 2014

Food Sci. Technol (Campinas)

207

107

View full text Add to dashboard Cite

Section: Microbiological Qualitymentioning

confidence: 99%

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Sousa¹,

Uchôa-thomaz²,

Carioca³

et al. 2014

Food Sci. Technol (Campinas)

207

107

View full text Add to dashboard Cite

“…Cakes and cookies are suitable foods for the inclusion of by-products as some of their ingredients, such as fats, sugars, eggs and dairy products can help mask odd flavors. In fact there are numerous studies on the integration of various by-products from the food industry in cakes (Rupasinghe et al 2008;Sudha et al 2007) and cookies (Mildner-Szkudlarz et al 2013;Sangeetha et al, 2011). Thus, the aim of this study was (a) to analyse how the inclusion of carob flour with different roasting degrees influences the physicochemical quality and acceptability of cakes and cookies, and also (b) to study the rheological and textural properties of the cake batter and cookie dough in relation to the final product sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

2017

View full text Add to dashboard Cite

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

show abstract

“…It also activates the T-helper and natural killer (NK) cells, cytotoxic macrophages, and promotion of T-lymphocyte differentiation and activation [84]. Wheat polyphenols are used to resolve the problem of septic discharge from the ear, relieve ear pain, and eliminate scars [85]. These polyphenols also prevented from the oxidative damage of DNA, proteins, and membrane lipids as well as also protected from the incidence of cardiovascular and cancer [86].…”

Section: Health Perspectives Of Wheat Antioxidantsmentioning

confidence: 99%

Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective

Arshad¹,

Kwon²,

MuhammadAnjum³

et al. 2017

Wheat Improvement, Management and Utilization

View full text Add to dashboard Cite

Wheat grains and its fractions contain significant level of antioxidant activity and many phytochemicals, such as phenolic acids (ferulic and vanillic acids), carotenoids, and tocopherol are beneficial in curing many disorders. The beneficial phytochemicals are mostly present in aleurone fraction of wheat bran. The phytochemicals and antioxidants present in wheat have several health benefits, such as their ability to act as antioxidants, immunoenhancers, and inhibitors of certain lesions, which have been demonstrated for phenolic. Many wheat antioxidants are similar to the antioxidants present in wheat, but their characteristics are also unique in nature. The regular consumption of these antioxidant compounds in whole grains is associated with a reduced risk of many heart diseases and several forms of cancers and improves the regulation of blood glucose. Wheat antioxidants play a vital role in bakery industry mostly in bread industry. People are getting aware to use the bakery products that are prepared from the white flour due to proper nutrition, healthy lifestyle, improved nutritional composition, and functional properties. In nutshell, wheat antioxidants including phytochemicals synergistically improve the health status of consumers by consuming the products having complete nutrition.

show abstract

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

Abstract: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols.

Cited by 160 publications

References 41 publications

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies

Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective

Contact Info

Product

Resources

About