TY - JOUR
T1 - Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies
AU - Karnopp, Ariadne Roberto
AU - Figueroa, Amanda Miléo
AU - Los, Paulo Ricardo
AU - Teles, Jéssica Cristine
AU - Simões, Deise Rosana Silva
AU - Barana, Ana Cláudia
AU - Kubiaki, Fernanda Taborda
AU - de Oliveira, João Guilherme Baggio
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2015/10
Y1 - 2015/10
N2 - Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R2 and R2adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole‑wheat flour did not negatively affect the preference of cookies.
AB - Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R2 and R2adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole‑wheat flour did not negatively affect the preference of cookies.
KW - Antioxidants
KW - Dietary fibers
KW - Response surface methodology
KW - Sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=84951033395&partnerID=8YFLogxK
U2 - 10.1590/1678-457X.0010
DO - 10.1590/1678-457X.0010
M3 - Article
AN - SCOPUS:84951033395
SN - 0101-2061
VL - 35
SP - 750
EP - 756
JO - Food Science and Technology (Brazil)
JF - Food Science and Technology (Brazil)
IS - 4
ER -