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dc.contributor.author
Antoniolli, Andrea Noelia
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dc.contributor.author
Becerra, Lucía
dc.contributor.author
Piccoli, Patricia Noemí
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dc.contributor.author
Fontana, Ariel Ramón
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dc.date.available
2024-07-31T09:19:50Z
dc.date.issued
2024-02
dc.identifier.citation
Antoniolli, Andrea Noelia; Becerra, Lucía; Piccoli, Patricia Noemí; Fontana, Ariel Ramón; Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace; MDPI; Plants; 13; 5; 2-2024; 1-15
dc.identifier.issn
2223-7747
dc.identifier.uri
http://hdl.handle.net/11336/241293
dc.description.abstract
The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antiradical capacity (AC), anthocyanins and non-anthocyanin PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits received the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to incorporate components like PCs and dietary fiber into traditional consumers’ diets.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
MDPI
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
ANTHOCYANINS
dc.subject
PHENOLIC COMPOUNDS
dc.subject
WINE INDUSTRY BY-PRODUCTS
dc.subject
BAKERY FUNCTIONAL FOODS
dc.subject
ANTIOXIDANT DIETARY FIBER
dc.subject.classification
Horticultura, Viticultura
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dc.subject.classification
Agricultura, Silvicultura y Pesca
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dc.subject.classification
CIENCIAS AGRÍCOLAS
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dc.title
Phenolic, Nutritional and Sensory Characteristics of Bakery Foods Formulated with Grape Pomace
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-07-24T13:03:46Z
dc.journal.volume
13
dc.journal.number
5
dc.journal.pagination
1-15
dc.journal.pais
Suiza
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dc.description.fil
Fil: Antoniolli, Andrea Noelia. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Becerra, Lucía. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Biomatemática y Fisicoquímica. Cátedra de Química Orgánica y Biológica; Argentina
dc.description.fil
Fil: Piccoli, Patricia Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil
Fil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.journal.title
Plants
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/13/5/590
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3390/plants13050590
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