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Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins Ana B

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Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins Ana B JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017, VOL. 15, NO. 2, 143 –157 http://dx.doi.org/10.1080/15428052.2016.1225535 Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins Ana B. B. Bender a, Caroline S. Speroni a, Paulo R. Salvador b, Bruno B. Loureiro b, Naglezi M. Lovatto b, Fernanda R. Goulart b, Marlene T. Lovatto c, Martha Z. Miranda d, Leila P. Silva b, and Neidi G. Penna a aDepartment of Food Science and Technology, Federal University of Santa Maria, Santa Maria, RS, Brazil; bDepartment of Animal Science, Federal University of Santa Maria, Santa Maria, RS, Brazil; cPolytechnic College, Federal University of Santa Maria, Santa Maria, RS, Brazil; dBrazilian Agricultural Research Company (EMBRAPA Wheat) - Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA Trigo), Passo Fundo, RS, Brazil ABSTRACT ARTICLE HISTORY The present study evaluated the incorporation of 5, 7.5, and 10% Received 17 February 2016 of Riesling skin flour (RSF) and Tannat skin flour (TSF) as wheat Revised 05 August 2016 flour replacement in muffins. The flour was evaluated for gluten Accepted 15 August 2016 content and Alveograph parameters. The finished products were KEYWRODS evaluated for chemical composition and technological proper- By-product; dietary fiber; ties, and a sensory analysis was performed. All samples presented fiber concentration; sensory higher dietary fiber content than wheat flour, and this was mainly analysis; winemaking in the form of soluble dietary fiber. The inclusion of grape skin flour decreased the lightness of the flour and increased the light- ness values (L*) of the muffin crumbs and crusts. The hardness of the muffins that incorporated RSF and TSF muffins increased as the percentage of the skin flour increased. There was a decrease in the cohesiveness value as the skin flour percentage increased. Consumers did not perceive the levels of substitution. The results of the sensory analysis indicated that grape skin can be added to the ingredients of muffins without changing the color, taste, flavor, texture, and overall acceptability of the final product. Introduction Grape pomace, the by-product of winemaking, consists mainly of grape skins and, in certain cases, seeds and stalks (Rondeau, Gambiera, Jolibert, & Brosse, 2013). Millions of tons of grape residues are produced throughout the world on an annual basis. For example, in Brazil alone, the wine industry produces approximately 59 million kg of pomace (Campos, Leimann, Pedrosa, & Ferreira, 2008) after fermentation each year. This represents a waste management issue both ecologically and economically (Fontana, Antoniolli, & Bottini, 2013). Agricultural by-products, such as grape pomace, have a renewable poten- tial (Rondeau et al., 2013), and their use could deliver substantial economic CONTACT Ana B. B. Bender [email protected] Federal University of Santa Maria, Avenue Roraima, number 1000, cep 97105-900, Laboratory of Fish Farming, Santa Maria, RS, Brazil. © 2017 Taylor & Francis 144 A. B. B. BENDER ET AL. benefits (Zhu, Du, Zheng, & Li, 2015) due to their recovery and the value they consequently add. Grape pomace contains some active compounds, such as antioxidants (e.g., phenolics) and large quantities of dietary fiber (DF). It has been reported that it contains DF content of more than 60% (Zhu et al., 2015), of which the majority is mainly insoluble dietary fiber (IDF), such as cellulose and hemi-celluloses (Kammerer, Schieber, & Carle, 2005). However, grape pomace also contains a significant amount of soluble dietary fiber (SDF), which has many health benefits due to the presence of water-soluble non- starch polysaccharides such as β-glucans, pectins, and gums (Mildner- Szkudlarz et al., 2011). The physiological effects of grape pomace are asso- ciated with its capacity to ferment in the large intestine, producing short chain fatty acids that increase viscosity and act as a prebiotic (Yu & Ahmedna, 2013). Soluble fiber can also reduce blood cholesterol and regulate blood glucose levels (Foschia, Peressini, Sensidoni, & Brennan, 2013). The physiological effect of IDF is associated with its high porosity and low density, and its ability to increase fecal bulk and decrease intestinal transit (Yu & Ahmedna, 2013). The use of grape pomace as a source of DF in food was reported by recent studies (Lavelli, Harsha, Torri, & Zeppa, 2014; Pasqualone et al., 2014; Sant ’Anna, Christiano, Marczak, Tessaro, & Thys, 2014), and the results indicated that an increase in DF content in the developed products. Due to consumer demand for healthier foods, the food industry is invest- ing heavily in the development of new functional foods and ingredients (Pasqualone et al., 2014). The interest in foods with high fiber contents has led to the development of a large market for fiber-rich ingredients and products, such as muf fins or similar types of cake, that are typically con- sumed at breakfast (Foschia et al., 2013). Muffins are sweet bakery products that can be quickly prepared (Baixauli, Sanz, Salvador, & Fiszman, 2008), are appreciated by consumers of different age groups because of their taste and soft texture (Martínez-Cervera, Salvador, & Sanz, 2015), and are normally consumed at breakfast (Foschia et al., 2013). The incorporation of apple pomace in cake (Sudha, Baskaran, & Leelavathi, 2007) and peach dietary fiber (Grigelmo-Miguel, Carreras-Boladeras, & Martin-Belloso, 2001) in muf- fins as a substitute for wheat flour have resulted in the development of novel products that have been proven to be accepted by consumers. Fiber consumption continues to be below the recommended rate because of the lifestyle and habits of the population (Martínez-Cervera, Salvador, Muguerza, Moulay, & Fiszman, 2011). A diet that is high in fiber often leads to a reduction in food intake and body weight because of its satiating effect (Moulay et al., 2006). When developing foods are enriched with fiber, it is necessary to evaluate the effects that incorporating fiber has on consumer ’s perceptions of texture JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 145 (Cappa et al., 2015), color, and acceptability. For example, the baking proper- ties of some goods can be significantly affected when part of the wheat flour is replaced with ingredients that are rich in DF. Such effects include a reduction in loaf volume or height, and changes in texture (increases hard- ness of crumb, loss of crispiness), appearance (color, surface properties, density), and taste (Foschia et al., 2013). In this context, the aim of the present study was to evaluate the effects that incorporating Riesling and Tannat grape pomace skins in the formu- lation of muffins had on taste, appearance, and texture. The nutritional, sensory and technological properties of the muffins were analyzed. The results indicated that the use of grape pomace skins in muffin recipes could represent a viable method of utilizing some of the waste products that result from the process of producing white wines (Riesling cv.) and red wines (Tannat cv.). Material and methods Grape pomace skins —Dietary fiber concentration By-products from the wine industry were supplied by Vinícola Almadén (Santana do Livramento, RS, Brazil). The grapes, which had been harvested in 2014, consisted of two grape varieties: Tannat (red variety) and Riesling (white variety). These varieties were selected because they were determined to have a relevant fiber content. The pomace (skins and seeds) were dried by forced air at 55°C for 24 hours. The skins and seeds were separated with sieves: the dried pomace passed through a 3 mm sieve to reduce the particle size and then through a 0.2 mm sieve to separate the skin from the seeds (seeds were retained on the sieve). Both procedures were executed by manual rubbing. The skins were then ground (Marconi®, 27.000 RPM, particles < 1 mm) and stored in plastic bags at −18°C until use. Dietary fiber concentra- tion was performed through a process of extraction using ethanol according to the process outlined by Hu, Brown, and Labavitch ( 1996), with some modifications. The sample was immersed in boiling ethanol, in solvent: solute proportion (2:1), under agitation, for 30 minutes. After equilibrium (30 minutes), supernatant was discarded, and precipitate was twice re- immersed in ethanol (final concentration 80% v/v). Finally, the supernatant was discarded, and the fibrous precipitate was dried by forced air at 40°C for 24 hours. The chemical composition of the grape pomace skins utilized in the present work (in g/100 g on an dry matter basis), presented 10.53 of ash, 11.49 of crude protein, 2.72 of lipids, 52.21 of dietary total fiber, and 23.05 of carbohydrates for the Riesling variety; and 7.63 of ash, 20.21 of crude protein, 2.81 of lipids, 67.95 of dietary total fiber, and 1.4 of carbohydrates for the Tannat variety. 146 A. B. B. BENDER ET AL. Muffin preparation Three muffin formulations were prepared for each grape pomace skin variety by replacing part of the wheat flour with grape pomace skin. The levels of replacement were established after preliminary tests (data not show) in which a product was developed that was deemed to offer satisfactory sensory (appearance, texture, and color) and technological properties (uniform tex- ture and color and appearance similar to marketed products). The upper and lower levels represent the minimum and maximum grape skin flour can be added without changing the parameters described. A control formulation was also prepared. The samples were identified as control, 5% RSF (5 g Riesling skin flour and 95 g wheat flour), 7.5% RSF (7.5 g Riesling skin flour and 92.5 g wheat flour), 10% RSF (10 g Riesling skin flour and 90 g wheat flour), 5% TSF (5 g Tannat skin flour and 95 g wheat flour), 7.5% TSF (7.5 g Tannat skin flour and 92.5 g wheat flour) and 10% TSF (10 g Tannat skin flour and 90 g wheat flour).
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