Effect of grape seed flour on the antioxidant profile, textural and sensory properties of waffles

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F21%3A43879207" target="_blank" >RIV/62157124:16270/21:43879207 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2227-9717/9/1/131/htm" target="_blank" >https://www.mdpi.com/2227-9717/9/1/131/htm</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr9010131" target="_blank" >10.3390/pr9010131</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of grape seed flour on the antioxidant profile, textural and sensory properties of waffles

Popis výsledku v původním jazyce

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 mu mol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Název v anglickém jazyce

Effect of grape seed flour on the antioxidant profile, textural and sensory properties of waffles

Popis výsledku anglicky

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 mu mol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Processes

ISSN

2227-9717

e-ISSN

—

Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

9

Strana od-do

—

Kód UT WoS článku

000610728500001

EID výsledku v databázi Scopus

2-s2.0-85100456569