Journal of the science of food and agriculture | 2021
Breadsticks fortification with red grape pomace: effect on nutritional, technological, and sensory properties.
Abstract
BACKGROUND\nGrape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient to fortify baked goods.\n\n\nRESULTS\nIn the current study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5, and 10\u2009g 100\u2009g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) while 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, while 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 the GPP addition increased the wine smell, acidity, bitterness, astringency, and hardness, and a decrease in the regularity of alveolation and friability. Finally, the GPP fortified products obtained good sensorial acceptability.\n\n\nCONCLUSION\nGPP had improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks technological properties without affecting the sensory acceptability. This article is protected by copyright. All rights reserved.