Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Amal Hassan Alshawi
Additional contact information
Amal Hassan Alshawi: Department of Physical Sport Science, College of Sport Science and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Kingdom of Saudi Arabia

Czech Journal of Food Sciences, 2024, vol. 42, issue 4, 243-250

Abstract: Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5-20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44-5.90 min), pasting temperature (70.20-80.92 °C), peak viscosity (124.72-172.80 RVU; RVU - relative value unit), trough viscosity (60.76-82.04 RVU), breakdown viscosity (69.56-93.74 RVU), final viscosity (162.70-222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5-10% GPP instead of WF was higher.

Keywords: bakery; fibre; grape by-product; phenolic; snacks (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/103/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/103/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:103-2024-cjfs

DOI: 10.17221/103/2024-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().