دورية أكاديمية
أعرض في EDS

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.

التفاصيل البيبلوغرافية
العنوان: Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.
المؤلفون: Boff JM; Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil., Strasburg VJ; Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.; Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil., Ferrari GT; Nutrition Course, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil., de Oliveira Schmidt H; Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil., Manfroi V; Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil., de Oliveira VR; Postgraduate Program in Food, Nutrition and Health, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.; Department of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil.
المصدر: Foods (Basel, Switzerland) [Foods] 2022 Nov 26; Vol. 11 (23). Date of Electronic Publication: 2022 Nov 26.
نوع المنشور: Journal Article; Review
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.
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فهرسة مساهمة: Keywords: Vitis; baking; breads; grape flour; grape seed; noodles
تواريخ الأحداث: Date Created: 20221211 Latest Revision: 20221221
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9738156
DOI: 10.3390/foods11233812
PMID: 36496620
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods11233812