White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

Journal of the Science of Food and Agriculture

Volumn 93, Issue 2, 2013, Pages 389-395

  Mildner Szkudlarz, Sylwia ^a   Bajerska, Joanna ^a   Zawirska Wojtasiak, Renata ^a   Górecka, Danuta ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidants; Dietary fibre; Farinograph; Phenolic compounds; Sensory; Texture analysis; Wheat biscuits; White grape pomace

Indexed keywords

ANTIOXIDANT; GAMMA RESORCYLIC ACID; GAMMA-RESORCYLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; POLYPHENOL; WATER;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIETARY FIBER; ECONOMICS; FLOUR; FOOD INDUSTRY; FRUIT; HUMAN; INDUSTRIAL WASTE; MECHANICS; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PIGMENTATION; POLAND; PRINCIPAL COMPONENT ANALYSIS; SENSATION; VITIS;

ANTIOXIDANTS; BREAD; DIETARY FIBER; FLOUR; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; FRUIT; HUMANS; HYDROXYBENZOATES; INDUSTRIAL WASTE; MECHANICAL PHENOMENA; NUTRITIVE VALUE; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; POLAND; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; SENSATION; VITIS; WATER;

TRITICUM AESTIVUM; VITACEAE;

EID: 84871042170     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5774     Document Type: Article

References (51)

1. Figuerola F, Hurtado ML, Estévez AM, Chiffelle I and Asenjo F, Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91: 395-401 (2005).
2. Davidson MH and McDdonald A, Fibre: forms and functions. Nutr Res 18: 617-624 (1998).
3. Hooda S and Jood S, Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem 90: 427-435 (2005).
4. Sudha ML, Vetrimani R and Leelavathi K, Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100: 1365-1370 (2007).
5. Vergara-Valencia N, Granados-Péreza E, Agama-Acevedoa E, Tovarb J, Rualesc J and Bello-Péreza LA, Fibre concentrate from mango fruit: characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Sci Technol 40: 722-729 (2007).
6. Ajila CM, Leelavathi K and Prasada Rao UJS, Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci 48: 319-326 (2008).
7. Llobera A and Cañellas J, Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem 101: 659-666 (2007).
8. Llobera A and Cañellas J, Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by-products. Int J Food Sci Technol 43: 1953-1959 (2008).
9. Lee SJ, Choi SK and Seo JS, Grape skin improves antioxidant capacity in rats fed a high fat diet. Nutr Res Pract 3: 279-285 (2009).
10. Mildner-Szkudlarz S, Zawirska-Wojtasiak R and Gośliński M, Phenolic compounds from winemaking waste and its antioxidant activity towards oxidation of rapeseed oil. Int J Food Sci Technol 45: 2272-2280 (2010).
11. Larrauri JA, Ruperez P and Saura-Calixto F, Antioxidant activity of wine pomace. Am J Enol Vitic 47: 369-372 (1996).
12. Buettner A, Investigation of potent odorants and after-odor development in two chardonnay wines using the buccal odor screening system (BOSS). J Agric Food Chem 52: 2339-2346 (2004).
13. AACC, Approved Methods of the AACC (10th edn). American Association of Cereal Chemists, St Paul, MN (2000).
14. Asp NG, Johansson CG, Hallmer H and Siljeström M, Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 31: 476-482 (1983).
15. Van Soest PJ, Use of detergents in the analysis of fibrous feeds. IV. Determination of plant cell wall constituents. J Assoc Off Anal Chem 50: 50-55 (1967).
16. McQueen RE and Nicholson JWG, Modification of the neutral detergent fiber procedure for cereals and vegetables by using α-amylase. J Assoc Off Anal Chem 62: 676-680 (1979).
17. Wang R and Zhou W, Stability of tea catechins in the breadmaking process. J Agric Food Chem 52: 8224-8229 (2004).
18. Singleton VL and Rossi JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158 (1965).
19. Bandoniene D, Murkovic M, Pfannhauser W, Venskutonis PR and Gruzdiene D, Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods. Eur Food Res Technol 214: 143-147 (2002).
20. Andrade PB, Mendes G, Falco V, Valentão P and Seabra RM, Preliminary study of flavonols in port wine grape variety. Food Chem 73: 397-399 (2001).
21. Gaines CS, Instrumental measurement of hardness of cookies and crackers. Cereal Foods World 36: 989-996 (1991).
22. Stampanoni KChR, Basic flavour descriptive language. Przem Spoż 4: 36-39 (1998).
23. Anil M, Using of hazelnut testa as a source of dietary fiber in breadmaking. J Food Eng 80: 61-67 (2007).
24. Artz WE, Warren CC and Villota R, Twin screw extrusion modification of corn fiber. J Food Sci 55: 746-754 (1990).
25. Ashoush IS and Gadallah MGE, Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit. World J Dairy Food Sci 6: 35-42 (2011).
26. Shams El-Din MHA and Yassen AAE, Evaluation and utilization of guava seed meal (Psidium guajava L.) in cookies preparation as wheat flour substitute. Nahrung 41: 344-348 (1997).
27. Vernaza MG, Gularte MA and Chang YK, Addition of green banana flour to instant noodles: rheological and technological properties. Ciênc Agrotecnol Lavras 35: 1157-1165 (2011).
28. Sobczyk M, Haber T and Witkowska K, The influence of an addition of oat flakes on the quality of dough and wheat bread. Acta Agrophysica 16: 423-433 (2010).
29. Thebaudin JY, Lefebvre AC, Harrington M and Bourgeois CM, Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8: 41-48 (1997).
30. Moldes AB, Vázquez M, Domínguez JM, Díaz-Fierros F and Barral MT, Evaluation of mesophilic biodegraded grape marc as soil fertilizer. Appl Biochem Biotechnol 141: 27-36 (2007).
31. Eastwoood MA, Vegetable fibre: its physical properties. Proc Nutr Soc 32: 137-143 (1973).
32. Camire ME and Flint SI, Thermal processing effects on dietary fiber composition and hydration capacity in corn meal, oat meal, and potato peels. Cereal Chem 68: 645-647 (1991).
33. Wang J, Rosell CM and Benedito de Barber C, Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79: 221-226 (2002).
34. Chen H, Rubenthaler GL and Schanus EG, Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53: 304-305 (1988).
35. Marlett JA, McBurney MI and Slavin JL, Position of the American Dietetic Association: health implications of dietary fiber. J Am Diet Assoc 102: 993-1000 (2002).
36. Schneeman BO, Soluble vs. insoluble fiber different physiological responses. Food Technol 47: 81-82 (1987).
37. Górecka D, Pachołek B, Dziedzic K and Górecka M, Raspberry pomace as a potential fiber source for cookies enrichment. Acta Sci Pol Technol Aliment 9: 451-462 (2010).
38. Pérez-Jiménez J, Serrano J, Tabernero M, Arranz S, Díaz-Rubio ME, García-Diz L, et al, Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors. Nutrition 24: 646-653 (2008).
39. Makris DP, Boskou G and Andrikopoulos NK, Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. J Food Compos Anal 20: 125-132 (2007).
40. Jiménez-Escrig A, Rincón M, Pulido R and Saura-Calixto F, Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J Agric Food Chem 49: 5489-5493 (2001).
41. Bajerska J, Mildner-Szkudlarz S, Jeszka J and Szwengiel A, Catechin stability, antioxidant properties and sensory profiles of rye breads fortified with green tea extracts. J Food Nutr Res 49: 104-111 (2010).
42. Sharma A and Zhou W, A stability study of green tea catechins during the biscuit making process. Food Chem 126: 568-573 (2011).
43. Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Szwengiel A and Pacyński M, Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye. Int J Food Sci Technol 46: 1485-1493 (2011).
44. Sánchez-Moreno C, Larrauri JA and Saura-Calixto F, Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Res Int 32: 407-412 (1999).
45. Rice-Evans CA, Miller NJ and Paganga G, Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20: 933-956 (1996).
46. McWatters KH, Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Cereal Chem 55: 853-863 (1978).
47. Uysal H, Bilgiçli N, Elgün A, Ibanoǧlu S, Nur Herken E and Demir MK, Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies. J Food Eng 78: 1074-1078 (2007).
48. Baltsavias A, Jurgens A and van Vliet T, Fracture properties of short-dough biscuits: effect of composition. J Cereal Sci 29: 235-244 (1999).
49. Chevallier S, Della Valle G, Colonna P, Broyart B and Trystram G, Structural and chemical modifications of short dough during baking. J Cereal Sci 35: 1-10 (2002).
50. Rapeanu G, Loey AV, Smout C and Hendrickx M, Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. sativa). Food Chem 94: 253-261 (2006).
51. Kroh LW, Carmelisation in food and beverages. Food Chem 4: 373-379 (1994).