Nakov, Gjore and Brandolin, Andrea and Hidalgo, Alyssa and Ivanova, Nastia and Stamatovska, Viktorija and Dimov, Ivan (2020) Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. LWT - Food Science and Technology, 134. (In Press)
Abstract
Aim of the research was to study the influence of grape (Vitis vinifera) pomace powder, a by-product of wine
manufacturing, on chemical composition, nutritional properties and physical characteristics of cakes prepared
replacing bread wheat flour with 4%, 6%, 8% and 10% grape pomace powder. The addition of growing quantities of grape pomace powder gradually increased ash, lipid, proteins, fibres, free phenolics, anthocyanins and
total polyphenol content as well as antioxidant capacity (DPPH, FRAP), while decreased moisture and рН. The
main phenolics provided by grape pomace were catechin, gallic acid, quercitin, protocatechuic acid, kaempferol
and apigenin. The phenolic acids and flavonoids content increased from 4.1 mg/kg DM (control) to 26.4–60.9
mg/kg DM (cake with 4%–10% grape pomace powder). The colour coordinates L* and a* diminished, while b*
augmented. The cake containing 4% grape pomace powder showed the best sensory quality. The addition of
grape pomace powder significantly improved the content in free phenolics, highly bioavailable, that are scarce in
bread wheat, and thus the nutritional value of cakes without penalising their technological and sensorial attributes. Therefore, grape pomace powder utilisation will give foods with nutritionally enhanced properties;
additionally, its utilisation will alleviate the ecological problems connected to its disposal.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Prof. d-r. Viktorija Stamatovska |
| Date Deposited: | 03 Sep 2020 11:50 |
| Last Modified: | 03 Sep 2020 11:50 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/5719 |
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