Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and t...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/75 |
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| author | Roberta Tolve Barbara Simonato Giada Rainero Federico Bianchi Corrado Rizzi Mariasole Cervini Gianluca Giuberti |
| author_facet | Roberta Tolve Barbara Simonato Giada Rainero Federico Bianchi Corrado Rizzi Mariasole Cervini Gianluca Giuberti |
| author_sort | Roberta Tolve |
| collection | DOAJ |
| description | Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health. |
| first_indexed | 2024-03-10T13:32:02Z |
| format | Article |
| id | doaj.art-8b31b6f5a82f4364935b249d7ad1b269 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:32:02Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8b31b6f5a82f4364935b249d7ad1b2692023-11-21T07:52:38ZengMDPI AGFoods2304-81582021-01-011017510.3390/foods10010075Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory PropertiesRoberta Tolve0Barbara Simonato1Giada Rainero2Federico Bianchi3Corrado Rizzi4Mariasole Cervini5Gianluca Giuberti6Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, ItalyGrape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.https://www.mdpi.com/2304-8158/10/1/75bread fortificationgrape pomaceagro-industrial by-productsantioxidant activityphenolic compoundssensory analysis |
| spellingShingle | Roberta Tolve Barbara Simonato Giada Rainero Federico Bianchi Corrado Rizzi Mariasole Cervini Gianluca Giuberti Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties Foods bread fortification grape pomace agro-industrial by-products antioxidant activity phenolic compounds sensory analysis |
| title | Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties |
| title_full | Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties |
| title_fullStr | Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties |
| title_full_unstemmed | Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties |
| title_short | Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties |
| title_sort | wheat bread fortification by grape pomace powder nutritional technological antioxidant and sensory properties |
| topic | bread fortification grape pomace agro-industrial by-products antioxidant activity phenolic compounds sensory analysis |
| url | https://www.mdpi.com/2304-8158/10/1/75 |
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