The Potential of Wine Lees as a Fat Substitute for Muffin Formulations

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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Bibliographic Details
Main Authors: Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
fat replacers
circular economy
wine lees
sustainable food products
rheology
sensory analyses
Online Access:https://www.mdpi.com/2304-8158/12/13/2584

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