Effects of grape pomace and grape seed flours on cookie quality
Main Article Content
Keywords
antioxidant activity, dietary fibre, total phenolic activity
Abstract
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.
References
Abdel-Samie, M.A.S., Wan, J.J., Huang, W.N., Chung, O.K. and Xu, B.C., 2010. Effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality. Cereal Chemistry 87: 454-460.
Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S., 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319-326.
American Association of Cereal Chemists (AACC), 1999a. Approved methods of analysis (11th Ed.). Method 08-01.01. Ash – basic method. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-08-01.01.
American Association of Cereal Chemists (AACC), 1999b. Approved methods of analysis (11th Ed.). Method 10-50.05. Baking quality of cookie flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-10-50.05.
American Association of Cereal Chemists (AACC), 1999c. Approved methods of analysis (11th Ed.). Method 30-25.01. Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-30-25.01.
American Association of Cereal Chemists (AACC), 1999d. Approved methods of analysis (11th Ed.). Method 32-05.01. Total dietary fiber. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-32-05.01.
American Association of Cereal Chemists (AACC), 2000. Approved methods of analysis (11th Ed.). Method 38-12.02. Wet gluten, dry gluten, water-binding capacity, and gluten index. Approved November 8, 2000. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-38-12.02.
American Association of Cereal Chemists (AACC), 1999e. Approved methods of analysis (11th Ed.). Method 44-01.01. Calculation of percent moisture. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-44-01.01.
American Association of Cereal Chemists (AACC), 1999f. Approved methods of analysis (11th Ed.). Method 46-12.01. Crude protein – kjeldahl method, boric acid modification. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-46-12.01.
American Association of Cereal Chemists (AACC), 1999g. Approved methods of analysis (11th Ed.). Method 54-30.02. Alveograph method for soft and hard wheat flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-54-30.02.
American Association of Cereal Chemists (AACC), 1999h. Approved methods of analysis (11th Ed.). Method 54-50.01. Determination of the water absorption capacity of flours and of physical properties of wheat flour doughs, using the consistograph. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-54-50.01.
American Association of Cereal Chemists (AACC), 1999i. Approved methods of analysis (11th Ed.). Method 56-60.01. Sedimentation test for flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-56-60.01.
American Association of Cereal Chemists (AACC), 1999j. Approved methods of analysis (11th Ed.). Method 56-81.03. Determination of falling number. Approved November 3, 1999. AACC International, St. Paul, MN, USA. http://dx.doi.org/10.1094/AACCIntMethod-56-81.03.
Bassinello, P.Z., Freitas, D.G.C., Ascheri, J.L.R., Takeiti, C.Y., Carvalho, R.N., Koakuzu, S.N. and Carvalho, A.V., 2011. Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Science 1: 1645-1652.
Baydar, G.N., Sa?d?ç, O., Özkan, G. and Çetin, S., 2006. Determination of antibacterial effects and total phenolic contents of grape (Vitis Vinifera L.) seed extracts. International Journal of Food Science and Technology 41: 799-804.
Bravo, L. and Saura-Calixto, F., 1998. Characterization of dietary fiber and in vitro indigestible fraction of grape pomace. American Journal of Enology and Viticulture, 49: 135-141.
Dorman, H.J.D., Peltoketo, A., Hiltunen, R and Tikkanen, M.J., 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83: 255-62.
Filip?ev, B., Šimurina, O., Sakac, M., Sedej, I., Jovanov, P., Pestoric, M. and Bodroža-Solarov, M., 2011. Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit. Food Chemistry 125: 164-170.
Food and Agriculture Organization (FAO), 2010. Food and agriculture statistics. Available at: http://www.fao.org/statistics/en.
Gupta, M., Bawa, A.S. and Abu-Ghannam, N., 2011. Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies. Food and Bioproducts Processing 89: 520-527.
Gül, H., 2007. Determination of the effects of corn and wheat brans addition on dough and bread characteristics. PhD thesis, Çukurova University, Adana, Turkey, 232 pp.
K?l?ç, O., 1996. Alkollü içkiler teknolojisi. Uluda? Üniversitesi Bas?mevi, Bursa, Turkey, 236 pp.
Kinsella, J.E., Frankel, E., German, B. and Kanner, J., 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology 47: 85-89.
Lai, L.S., Chou, S.T. and Chao, W.W., 2001. Studies on the antioxidative activities of hsian-tsao (Mesona procumbens Hemsl) leaf gum. Journal Agriculture Food Chemistry 49: 963-968.
Larrea, M.A., Chang, Y.K. and Bustos, F.M., 2005. Some functional properties of extruded orange pulp and its effect on the quality of cookies. Swiss Society Food Science and Technolog38: 213-220.
Llobera, A. and Canellas, J., 2007. Dietary fibre content and antioxidant activity of manto negro red grape (Vitis vinifera): pomace and stem. Food Chemistry 101: 659-666.
Özkan, G., Sa?d?ç, O., Baydar, N.G. and Kurumahmuto?lu, Z., 2004. Antibacterial activities and total phenolic contents of grape pomace extracts. Journal of the Science of Food and Agriculture 84: 1807-1811.
Praznik, W., Mundigler, N., Kogler, A., Wollerdorfer, M., Pelzl, B. and Huber, A., 1999. Molecular background of technological properties of selected starches. Starch/Starke 51: 197-211.
Rodrigues, F.T., Fanaro, G.B, Duarte, R.C., Koike, A.C. and Villavicencio, A.L.C.H., 2012. A sensory evaluation of irradiated cookies made from flaxseed meal. Radiation Physics and Chemistry 81: 1157-1159.
Ross, C.F., Hoye, C.J. and Fernandez-Plotka, V.C., 2011. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. Journal of Food Science 76: 884-890.
Singleton, V.L. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
?eker, I.T., Özba?, Ö.O., Gökbulut, I., Öztürk, S. and Köksel, H., 2010. Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation 34: 15-26.
Sudha, M.L., Vetrimani, R. and Leelavathi, K., 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 100: 1365-1370.
Uchoa, A.M.A., Correia Da Costa, J.M., Maia, G.A., Meira, T.R., Sousa, P.H.M. and Brasil, I.M., 2009. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders. Plant Foods Human Nutrition 64: 153-159.
Uysal, H., 2005. Comparison of the effect of dietary fibers from different sources on cookie quality. MSc thesis, Selçuk University, Konya, Turkey, 71 pp.
Uysal, H., Bilgiçli, N., Elgün, A., ?bano?lu, ?., Herken, E.N. and Demir, M.K., 2007. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering 78: 1074-1078.
Vergara-Valencia, V.N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. and Bello-Perez, L.A., 2007. Fiber concentrate from mango fruit: characterization associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology 40: 722-729.
Vieira, M.A., Tramonte, K.C., Podestá, R., Avancini, S.R.P., Amboni, R.D. de M.C. and Amante, E., 2008. Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing. International Journal of Food Science and Technology 43: 1534-1540.
Vinson, J.A., Jihong, Y., Proch, J. and Xiquan, L., 2001. Grape juice, but not orange juice, has in vitro, ex vivo and in vivo antioxidant properties. Journal of Medicinal Food 3: 167-171.
Wolfe, K., Xianzhong, W.U. and Liu, R.H., 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 51: 609-614.
Ajila, C.M., Leelavathi, K. and Prasada Rao, U.J.S., 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48: 319-326.
American Association of Cereal Chemists (AACC), 1999a. Approved methods of analysis (11th Ed.). Method 08-01.01. Ash – basic method. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-08-01.01.
American Association of Cereal Chemists (AACC), 1999b. Approved methods of analysis (11th Ed.). Method 10-50.05. Baking quality of cookie flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-10-50.05.
American Association of Cereal Chemists (AACC), 1999c. Approved methods of analysis (11th Ed.). Method 30-25.01. Crude fat in wheat, corn, and soy flour, feeds, and mixed feeds. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-30-25.01.
American Association of Cereal Chemists (AACC), 1999d. Approved methods of analysis (11th Ed.). Method 32-05.01. Total dietary fiber. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-32-05.01.
American Association of Cereal Chemists (AACC), 2000. Approved methods of analysis (11th Ed.). Method 38-12.02. Wet gluten, dry gluten, water-binding capacity, and gluten index. Approved November 8, 2000. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-38-12.02.
American Association of Cereal Chemists (AACC), 1999e. Approved methods of analysis (11th Ed.). Method 44-01.01. Calculation of percent moisture. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-44-01.01.
American Association of Cereal Chemists (AACC), 1999f. Approved methods of analysis (11th Ed.). Method 46-12.01. Crude protein – kjeldahl method, boric acid modification. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-46-12.01.
American Association of Cereal Chemists (AACC), 1999g. Approved methods of analysis (11th Ed.). Method 54-30.02. Alveograph method for soft and hard wheat flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-54-30.02.
American Association of Cereal Chemists (AACC), 1999h. Approved methods of analysis (11th Ed.). Method 54-50.01. Determination of the water absorption capacity of flours and of physical properties of wheat flour doughs, using the consistograph. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-54-50.01.
American Association of Cereal Chemists (AACC), 1999i. Approved methods of analysis (11th Ed.). Method 56-60.01. Sedimentation test for flour. Approved November 3, 1999. AACC International, St. Paul, MN, USA. Available at: http://dx.doi.org/10.1094/AACCIntMethod-56-60.01.
American Association of Cereal Chemists (AACC), 1999j. Approved methods of analysis (11th Ed.). Method 56-81.03. Determination of falling number. Approved November 3, 1999. AACC International, St. Paul, MN, USA. http://dx.doi.org/10.1094/AACCIntMethod-56-81.03.
Bassinello, P.Z., Freitas, D.G.C., Ascheri, J.L.R., Takeiti, C.Y., Carvalho, R.N., Koakuzu, S.N. and Carvalho, A.V., 2011. Characterization of cookies formulated with rice and black bean extruded flours. Procedia Food Science 1: 1645-1652.
Baydar, G.N., Sa?d?ç, O., Özkan, G. and Çetin, S., 2006. Determination of antibacterial effects and total phenolic contents of grape (Vitis Vinifera L.) seed extracts. International Journal of Food Science and Technology 41: 799-804.
Bravo, L. and Saura-Calixto, F., 1998. Characterization of dietary fiber and in vitro indigestible fraction of grape pomace. American Journal of Enology and Viticulture, 49: 135-141.
Dorman, H.J.D., Peltoketo, A., Hiltunen, R and Tikkanen, M.J., 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry 83: 255-62.
Filip?ev, B., Šimurina, O., Sakac, M., Sedej, I., Jovanov, P., Pestoric, M. and Bodroža-Solarov, M., 2011. Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit. Food Chemistry 125: 164-170.
Food and Agriculture Organization (FAO), 2010. Food and agriculture statistics. Available at: http://www.fao.org/statistics/en.
Gupta, M., Bawa, A.S. and Abu-Ghannam, N., 2011. Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies. Food and Bioproducts Processing 89: 520-527.
Gül, H., 2007. Determination of the effects of corn and wheat brans addition on dough and bread characteristics. PhD thesis, Çukurova University, Adana, Turkey, 232 pp.
K?l?ç, O., 1996. Alkollü içkiler teknolojisi. Uluda? Üniversitesi Bas?mevi, Bursa, Turkey, 236 pp.
Kinsella, J.E., Frankel, E., German, B. and Kanner, J., 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology 47: 85-89.
Lai, L.S., Chou, S.T. and Chao, W.W., 2001. Studies on the antioxidative activities of hsian-tsao (Mesona procumbens Hemsl) leaf gum. Journal Agriculture Food Chemistry 49: 963-968.
Larrea, M.A., Chang, Y.K. and Bustos, F.M., 2005. Some functional properties of extruded orange pulp and its effect on the quality of cookies. Swiss Society Food Science and Technolog38: 213-220.
Llobera, A. and Canellas, J., 2007. Dietary fibre content and antioxidant activity of manto negro red grape (Vitis vinifera): pomace and stem. Food Chemistry 101: 659-666.
Özkan, G., Sa?d?ç, O., Baydar, N.G. and Kurumahmuto?lu, Z., 2004. Antibacterial activities and total phenolic contents of grape pomace extracts. Journal of the Science of Food and Agriculture 84: 1807-1811.
Praznik, W., Mundigler, N., Kogler, A., Wollerdorfer, M., Pelzl, B. and Huber, A., 1999. Molecular background of technological properties of selected starches. Starch/Starke 51: 197-211.
Rodrigues, F.T., Fanaro, G.B, Duarte, R.C., Koike, A.C. and Villavicencio, A.L.C.H., 2012. A sensory evaluation of irradiated cookies made from flaxseed meal. Radiation Physics and Chemistry 81: 1157-1159.
Ross, C.F., Hoye, C.J. and Fernandez-Plotka, V.C., 2011. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. Journal of Food Science 76: 884-890.
Singleton, V.L. and Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
?eker, I.T., Özba?, Ö.O., Gökbulut, I., Öztürk, S. and Köksel, H., 2010. Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation 34: 15-26.
Sudha, M.L., Vetrimani, R. and Leelavathi, K., 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 100: 1365-1370.
Uchoa, A.M.A., Correia Da Costa, J.M., Maia, G.A., Meira, T.R., Sousa, P.H.M. and Brasil, I.M., 2009. Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders. Plant Foods Human Nutrition 64: 153-159.
Uysal, H., 2005. Comparison of the effect of dietary fibers from different sources on cookie quality. MSc thesis, Selçuk University, Konya, Turkey, 71 pp.
Uysal, H., Bilgiçli, N., Elgün, A., ?bano?lu, ?., Herken, E.N. and Demir, M.K., 2007. Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. Journal of Food Engineering 78: 1074-1078.
Vergara-Valencia, V.N., Granados-Perez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. and Bello-Perez, L.A., 2007. Fiber concentrate from mango fruit: characterization associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology 40: 722-729.
Vieira, M.A., Tramonte, K.C., Podestá, R., Avancini, S.R.P., Amboni, R.D. de M.C. and Amante, E., 2008. Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing. International Journal of Food Science and Technology 43: 1534-1540.
Vinson, J.A., Jihong, Y., Proch, J. and Xiquan, L., 2001. Grape juice, but not orange juice, has in vitro, ex vivo and in vivo antioxidant properties. Journal of Medicinal Food 3: 167-171.
Wolfe, K., Xianzhong, W.U. and Liu, R.H., 2003. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 51: 609-614.
Article Sidebar
Published
Oct 3, 2013
Article Details
Issue
Section
Research Article
