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Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

BACKGROUND: Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0,...

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Autores principales: Rainero, Giada, Bianchi, Federico, Rizzi, Corrado, Cervini, Mariasole, Giuberti, Gianluca, Simonato, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298127/
https://www.ncbi.nlm.nih.gov/pubmed/34676540
http://dx.doi.org/10.1002/jsfa.11596
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author Rainero, Giada
Bianchi, Federico
Rizzi, Corrado
Cervini, Mariasole
Giuberti, Gianluca
Simonato, Barbara
author_facet Rainero, Giada
Bianchi, Federico
Rizzi, Corrado
Cervini, Mariasole
Giuberti, Gianluca
Simonato, Barbara
author_sort Rainero, Giada
collection PubMed
description BACKGROUND: Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g(−1) of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim ‘high fiber content’ at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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spelling pubmed-92981272022-07-21 Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties Rainero, Giada Bianchi, Federico Rizzi, Corrado Cervini, Mariasole Giuberti, Gianluca Simonato, Barbara J Sci Food Agric Research Articles BACKGROUND: Grape pomace (GP), a wine‐making by‐product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g(−1) of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim ‘high fiber content’ at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. John Wiley & Sons, Ltd. 2021-11-03 2022-04 /pmc/articles/PMC9298127/ /pubmed/34676540 http://dx.doi.org/10.1002/jsfa.11596 Text en © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Articles
Rainero, Giada
Bianchi, Federico
Rizzi, Corrado
Cervini, Mariasole
Giuberti, Gianluca
Simonato, Barbara
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title_full Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title_fullStr Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title_full_unstemmed Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title_short Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
title_sort breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties
topic Research Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298127/
https://www.ncbi.nlm.nih.gov/pubmed/34676540
http://dx.doi.org/10.1002/jsfa.11596
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