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Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, mine...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180234/ https://www.ncbi.nlm.nih.gov/pubmed/35681339 http://dx.doi.org/10.3390/foods11111589 |
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author | Oprea, Oana Bianca Popa, Mona Elena Apostol, Livia Gaceu, Liviu |
author_facet | Oprea, Oana Bianca Popa, Mona Elena Apostol, Livia Gaceu, Liviu |
author_sort | Oprea, Oana Bianca |
collection | PubMed |
description | Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn. |
format | Online Article Text |
id | pubmed-9180234 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91802342022-06-10 Research on the Potential Use of Grape Seed Flour in the Bakery Industry Oprea, Oana Bianca Popa, Mona Elena Apostol, Livia Gaceu, Liviu Foods Article Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn. MDPI 2022-05-28 /pmc/articles/PMC9180234/ /pubmed/35681339 http://dx.doi.org/10.3390/foods11111589 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Oprea, Oana Bianca Popa, Mona Elena Apostol, Livia Gaceu, Liviu Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title_full | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title_fullStr | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title_full_unstemmed | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title_short | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
title_sort | research on the potential use of grape seed flour in the bakery industry |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180234/ https://www.ncbi.nlm.nih.gov/pubmed/35681339 http://dx.doi.org/10.3390/foods11111589 |
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