Feasibility of developing wine grape pomace fortified baked goods for health promotion Public

http://ir.library.oregonstate.edu/concern/honors_college_theses/s1784n476

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  • Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5-20% (w/w). The finished bread and muffin products were evaluated for physicochemical, bioactive, and sensory properties. The WGP addition decreased the volume index of bread and muffin by a minimum of 25% and 7%, respectively. The highest total phenolic content (TPC) and radical scavenging activity (RSA) values for fortified bread and muffins were achieved in 15% RWGP with TPC and RSA values of 68.32 mg GAE/ serving (50 g) and 80.70 AAE mg/ serving (50 g), respectively, for bread and 2164 mg GAE/serving (55 g) and 1526 mg AAE/serving (55 g), respectively, for muffins. RWGP 15% breads and muffins also had the highest amount of dietary fiber per serving (6.33 g and 8.44 g, respectively). The sensory evaluation found no difference in overall liking of 5 and 10% RWGP fortified bread and muffin products compared to the control. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer’s diets.
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