Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini, Barbara Simonato

Risultato della ricerca: Contributo in rivistaArticolo

Abstract

Wheat-based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP-muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC-HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP-vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.
Lingua originaleInglese
pagine (da-a)1-10
Numero di pagine10
RivistaInternational Journal of Food Science and Technology
DOI
Stato di pubblicazionePubblicato - 2022

Keywords

  • Distillery by-products
  • polyphenols
  • rheology
  • sensory analysis
  • texture

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