The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML10...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2584 |
| _version_ | 1797591700647968768 |
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| author | Federico Bianchi Mariasole Cervini Gianluca Giuberti Barbara Simonato |
| author_facet | Federico Bianchi Mariasole Cervini Gianluca Giuberti Barbara Simonato |
| author_sort | Federico Bianchi |
| collection | DOAJ |
| description | The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL’s fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (<i>L</i>*) decreased. Moreover, <i>a</i>* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25–50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects. |
| first_indexed | 2024-03-11T01:40:58Z |
| format | Article |
| id | doaj.art-55dfc4a394634fa39b87900dc14c333f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:40:58Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-55dfc4a394634fa39b87900dc14c333f2023-11-18T16:34:39ZengMDPI AGFoods2304-81582023-07-011213258410.3390/foods12132584The Potential of Wine Lees as a Fat Substitute for Muffin FormulationsFederico Bianchi0Mariasole Cervini1Gianluca Giuberti2Barbara Simonato3Department of Biotechnology, University of Verona, 37134 Verona, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, ItalyDepartment of Biotechnology, University of Verona, 37134 Verona, ItalyThe current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL’s fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (<i>L</i>*) decreased. Moreover, <i>a</i>* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25–50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.https://www.mdpi.com/2304-8158/12/13/2584fat replacerscircular economywine leessustainable food productsrheologysensory analyses |
| spellingShingle | Federico Bianchi Mariasole Cervini Gianluca Giuberti Barbara Simonato The Potential of Wine Lees as a Fat Substitute for Muffin Formulations Foods fat replacers circular economy wine lees sustainable food products rheology sensory analyses |
| title | The Potential of Wine Lees as a Fat Substitute for Muffin Formulations |
| title_full | The Potential of Wine Lees as a Fat Substitute for Muffin Formulations |
| title_fullStr | The Potential of Wine Lees as a Fat Substitute for Muffin Formulations |
| title_full_unstemmed | The Potential of Wine Lees as a Fat Substitute for Muffin Formulations |
| title_short | The Potential of Wine Lees as a Fat Substitute for Muffin Formulations |
| title_sort | potential of wine lees as a fat substitute for muffin formulations |
| topic | fat replacers circular economy wine lees sustainable food products rheology sensory analyses |
| url | https://www.mdpi.com/2304-8158/12/13/2584 |
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