IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v42y2024i4id103-2024-cjfs.html
   My bibliography  Save this article

Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Author

Listed:
  • Amal Hassan Alshawi

    (Department of Physical Sport Science, College of Sport Science and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Kingdom of Saudi Arabia)

Abstract

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5-20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44-5.90 min), pasting temperature (70.20-80.92 °C), peak viscosity (124.72-172.80 RVU; RVU - relative value unit), trough viscosity (60.76-82.04 RVU), breakdown viscosity (69.56-93.74 RVU), final viscosity (162.70-222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5-10% GPP instead of WF was higher.

Suggested Citation

  • Amal Hassan Alshawi, 2024. "Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(4), pages 243-250.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:103-2024-cjfs
    DOI: 10.17221/103/2024-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2024-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2024-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/103/2024-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:103-2024-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.