Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, p...
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| Format: | Article |
| Language: | English |
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BMC
2024-11-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00271-3 |
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| author | Óscar Adrián Muñoz-Bernal Alma Janeth Coria-Oliveros Alma Angelica Vazquez-Flores Carlos Rodrigo Subiria-Cueto Laura A. De La Rosa Maria de la Luz Reyes-Vega Joaquín Rodrigo-García Nina del Rocio Martinez-Ruiz Emilio Alvarez-Parrilla |
| author_facet | Óscar Adrián Muñoz-Bernal Alma Janeth Coria-Oliveros Alma Angelica Vazquez-Flores Carlos Rodrigo Subiria-Cueto Laura A. De La Rosa Maria de la Luz Reyes-Vega Joaquín Rodrigo-García Nina del Rocio Martinez-Ruiz Emilio Alvarez-Parrilla |
| author_sort | Óscar Adrián Muñoz-Bernal |
| collection | DOAJ |
| description | Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. Graphical Abstract |
| format | Article |
| id | doaj-art-fcf8d2c4e1654eb1b837efb47a9d00ce |
| institution | Kabale University |
| issn | 2661-8974 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-fcf8d2c4e1654eb1b837efb47a9d00ce2024-11-10T12:35:19ZengBMCFood Production, Processing and Nutrition2661-89742024-11-016111510.1186/s43014-024-00271-3Functional and sensory evaluation of bread made from wheat flour fortified with wine byproductsÓscar Adrián Muñoz-Bernal0Alma Janeth Coria-Oliveros1Alma Angelica Vazquez-Flores2Carlos Rodrigo Subiria-Cueto3Laura A. De La Rosa4Maria de la Luz Reyes-Vega5Joaquín Rodrigo-García6Nina del Rocio Martinez-Ruiz7Emilio Alvarez-Parrilla8Departamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasPrograma de Posgrado en Alimentos, Cerro de Las Campanas S/N, Universidad Autónoma de Querétaro, Col. Las CampanasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasDepartamento de Ciencias Químico-Biológicas, Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias BiomédicasAbstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00271-3Grape pomaceBreadBioaccessibilitySensory acceptanceDietary fiberPhenolic compounds |
| spellingShingle | Óscar Adrián Muñoz-Bernal Alma Janeth Coria-Oliveros Alma Angelica Vazquez-Flores Carlos Rodrigo Subiria-Cueto Laura A. De La Rosa Maria de la Luz Reyes-Vega Joaquín Rodrigo-García Nina del Rocio Martinez-Ruiz Emilio Alvarez-Parrilla Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts Food Production, Processing and Nutrition Grape pomace Bread Bioaccessibility Sensory acceptance Dietary fiber Phenolic compounds |
| title | Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| title_full | Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| title_fullStr | Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| title_full_unstemmed | Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| title_short | Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| title_sort | functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts |
| topic | Grape pomace Bread Bioaccessibility Sensory acceptance Dietary fiber Phenolic compounds |
| url | https://doi.org/10.1186/s43014-024-00271-3 |
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