Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

ABSTRACT

The present study evaluated the incorporation of 5, 7.5, and 10% of Riesling skin flour (RSF) and Tannat skin flour (TSF) as wheat flour replacement in muffins. The flour was evaluated for gluten content and Alveograph parameters. The finished products were evaluated for chemical composition and technological properties, and a sensory analysis was performed. All samples presented higher dietary fiber content than wheat flour, and this was mainly in the form of soluble dietary fiber. The inclusion of grape skin flour decreased the lightness of the flour and increased the lightness values (L*) of the muffin crumbs and crusts. The hardness of the muffins that incorporated RSF and TSF muffins increased as the percentage of the skin flour increased. There was a decrease in the cohesiveness value as the skin flour percentage increased. Consumers did not perceive the levels of substitution. The results of the sensory analysis indicated that grape skin can be added to the ingredients of muffins without changing the color, taste, flavor, texture, and overall acceptability of the final product.

KEYWORDS:

• By-product
• dietary fiber
• fiber concentration
• sensory analysis
• winemaking

Acknowledgments

The authors would like to acknowledge Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Trigo) for color, falling number, gluten and alveography flour analysis.

Funding

The authors would like to acknowledge Coordenação de Aperfeiçamento de Pessoal de Nível Superior (CAPES) for scholarship and financial support.

Additional information

Funding

The authors would like to acknowledge Coordenação de Aperfeiçamento de Pessoal de Nível Superior (CAPES) for scholarship and financial support.