Effects of grape pomace and grape seed flours on cookie quality

被引：67
作者：
Acun, S. [1 ]
Gul, H. [2 ]
机构：
[1] Amasya Univ, Suluova Vocat High Sch, Food Proc Dept, TR-05500 Amasya, Turkey
[2] Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey
来源：
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS | 2014年 / 6卷 / 01期
关键词：
antioxidant activity; dietary fibre; total phenolic activity; DIETARY FIBER CONTENT; ANTIOXIDANT PROPERTIES; FUNCTIONAL-PROPERTIES; DOUGH; GINGER;
D O I：
10.3920/QAS2013.0264
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of grape pomace flours, whole grape pomace flour (WPF), pomace flour without seeds (PFWS) and seed flour (SF), on cookie quality were evaluated. Total dietary fibre (TDF) and total phenolics (TP) of WPF, SF and PFWS was determined as 88.7, 83.0 and 62.0% and 357.5, 542.8 and 62.0 g/kg GAE, respectively. TDF and TP of cookies had increased in proportion to rising pomace level. TP and antioxidant activity of cookies containing 10% SF was found to be higher (153.10 g/kg GAE and 5.61 mg/ml, respectively) than others. PFWS had no significant effect on total phenolic and antioxidant activity of cookies. Grape pomace did not significantly affect the width, thickness and spread ratio of cookies. The cookies containing 5% SF was most appreciated in terms of sensorial properties and purchasing intent. When the usage level of grape pomace flours exceeded 10% for all cookie samples, general acceptability and affordability significantly decreased.
引用
收藏
页码：81 / 88
页数：8
相关论文
共 41 条
[1]   Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality [J].
Abdel-Samie, Mohamed Abdel-Shafi ;
Wan, Jingjing ;
Huang, Weining ;
Chung, Okkyung Kim ;
Xu, Baocai .
CEREAL CHEMISTRY, 2010, 87 (05) :454-460
[2]   Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder [J].
Ajila, C. M. ;
Leelavathi, K. ;
Rao, U. J. S. Prasada .
JOURNAL OF CEREAL SCIENCE, 2008, 48 (02) :319-326
[3]  
American Association of Cereal Chemists (AACC), 1999, 566001 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-56-60.01
[4]  
American Association of Cereal Chemists (AACC), 1999, 105005 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-10-50.05
[5]  
American Association of Cereal Chemists (AACC), 1999, 568103 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-56-81.03
[6]  
American Association of Cereal Chemists (AACC), 1999, 440101 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-44-01.01
[7]  
American Association of Cereal Chemists (AACC), 1999, 543002 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-54-30.02
[8]  
American Association of Cereal Chemists (AACC), 1999, 080101 AACC INT, DOI [DOI 10.1094/AACCINTMETH0D-08-01.01, 10.1094/AACCIntMethod-08-01.01]
[9]  
American Association of Cereal Chemists (AACC), 2000, 381202 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-38-12.02
[10]  
American Association of Cereal Chemists (AACC), 1999, 545001 AACC INT, DOI DOI 10.1094/AACCINTMETH0D-54-50.01
12345