Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties
Abstract
:1. Introduction
2. Materials and Methods
2.1. Grape Pomace Flours
2.2. Cracker Production
2.3. Nutritional Analysis
2.4. Physical Properties
2.5. Sensory Evaluation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Physical Properties
3.1.1. Texture Profile
3.1.2. Color Profiling
3.1.3. Water Activity and Moisture
3.2. Nutritional Analysis
3.3. Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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TN1 | TN2 | TN3 | A1 | A2 | A3 | |
---|---|---|---|---|---|---|
Protein, g | 0.51 | 1.01 | 1.52 | 0.42 | 0.84 | 1.26 |
Lipids, g | 0.41 | 0.81 | 1.22 | 0.56 | 1.11 | 1.67 |
Carbohydrates, g | 0.21 | 0.43 | 0.64 | 1.33 | 2.66 | 3.99 |
Fiber, g | 3.40 | 6.80 | 10.20 | 2.05 | 4.10 | 6.15 |
Ash, g | 0.27 | 0.55 | 0.82 | 0.20 | 0.40 | 0.60 |
Moisture, g | 0.20 | 0.40 | 0.60 | 0.89 | 1.77 | 2.66 |
Ingredients, % | ||||||||
---|---|---|---|---|---|---|---|---|
Samples | Wheat Flour | GPF (Arinto) | GPF (Touriga Nacional) | Water | Baking Powder | Sunflower Oil | Salt | Sugar |
X0 | 60.5 | - | - | 28.5 | 1.5 | 7.5 | 1 | 1 |
TN1 | 55.5 | - | 5 | 28.5 | 1.5 | 7.5 | 1 | 1 |
TN2 | 50.5 | - | 10 | 28.5 | 1.5 | 7.5 | 1 | 1 |
TN3 | 45.5 | - | 15 | 28.5 | 1.5 | 7.5 | 1 | 1 |
A1 | 55.5 | 5 | - | 28.5 | 1.5 | 7.5 | 1 | 1 |
A2 | 50.5 | 10 | - | 28.5 | 1.5 | 7.5 | 1 | 1 |
A3 | 45.5 | 15 | - | 28.5 | 1.5 | 7.5 | 1 | 1 |
t0 | t1 | t2 | t3 | t4 | |
---|---|---|---|---|---|
X0 | 20.96 a ± 4.75 | 19.26 a ± 3.46 | 21.85 a ± 3.63 | 20.01 a ± 4.49 | 18.08 a ± 5.41 |
TN1 | 17.96 c ± 3.90 | 21.45 b ± 2.31 | 23.19 a ± 8.00 | 18.47 a ± 3.32 | 18.80 b,c ± 4.39 |
TN2 | 18.15 c ± 2.99 | 22.42 b ± 3.53 | 20.35 b,c ± 4.57 | 27.98 a ± 2.99 | 20.21 b,c ± 3.40 |
TN3 | 24.39 b,c ± 4.82 | 29.18 a ± 4.70 | 16.96 b ± 3.37 | 23.54 b,c ± 3.69 | 22.13 c ± 5.59 |
A1 | 20.56 a ± 6.45 | 18.68 a ± 4.97 | 19.83 b,c ± 4.02 | 19.67 a ± 6.05 | 22.86 a ± 3.49 |
A2 | 24.52 a ± 4.74 | 17.54 c ± 3.55 | 20.89 b,c ± 4.51 | 22.06 a,b ± 3.96 | 20.05 b,c ± 4.01 |
A3 | 19.85 a,b ± 4.01 | 18.54 a,b ± 4.46 | 27.27 a,b ± 3.91 | 21.17 a ± 2.96 | 18.74 a,b ± 3.52 |
ΔE* | ||
---|---|---|
t0 vs. t4 | Comparison with Previous Sample (t0) | |
X0 | 5.2 | - |
TN1 | 2.5 | - |
TN2 | 3.3 | 10.9 |
TN3 | 1.5 | 1.6 |
A1 | 5.8 | - |
A2 | 1.4 | 3.6 |
A3 | 2.3 | 4.2 |
Aw | Moisture (%) | |
---|---|---|
X0 | 0.17 c ± 0.02 | 4.12 a,b ± 0.58 |
TN1 | 0.21 c ± 0.05 | 2.72 b ± 0.74 |
TN2 | 0.34 a ± 0.06 | 3.71 a,b ± 0.74 |
TN3 | 0.27 a,b,c ± 0.01 | 3.99 a,b ± 0.28 |
A1 | 0.31 a,b ± 0.00 | 5.33 a ± 0.99 |
A2 | 0.23 b,c ± 0.05 | 4.08 a,b ± 0.94 |
A3 | 0.25 a,c ± 0.01 | 3.41 b ± 0.19 |
X0 | TN2 | A2 | |||||||
---|---|---|---|---|---|---|---|---|---|
Per 100 g | Per Cracker | RDA (Per Cracker) | Per 100 g | Per Cracker | RDA (Per Cracker) | Per 100 g | Per Cracker | RDA (Per Cracker) | |
Energy, kcal | 409.21 | 17.05 | 0.85 | 400.90 | 16.71 | 0.84 | 397.10 | 16.55 | 0.83 |
Protein, g | 9.44 ± 0.35 | 0.39 | 0.79 | 8.57 ± 0.14 | 0.36 | 0.71 | 9.63 ± 0.07 | 0.40 | 0.80 |
Lipids, g | 8.01 ± 0.64 | 0.33 | 0.48 | 8.86 ± 0.71 | 0.37 | 0.53 | 8.58 ± 0.69 | 0.36 | 0.51 |
of which saturated | 0.82 ± 0.19 | 0.03 | 0.17 | 1.03 ± 0.23 | 0.04 | 0.21 | 0.99 ± 0.22 | 0.04 | 0.21 |
of which monounsaturated | 2.72 ± 0.46 | 0.11 | 0.28 | 2.58 ± 0.44 | 0.11 | 0.27 | 2.48 ± 0.42 | 0.10 | 0.26 |
of which polyunsaturated | 4.43 ± 0.71 | 0.18 | 0.92 | 5.25 ± 0.84 | 0.22 | 1.09 | 5.11 ± 0.82 | 0.21 | 1.06 |
Carbohydrates, g | 74.04 ± 0.68 | 3.09 | 1.19 | 67.02 ± 0.62 | 2.79 | 1.07 | 66.04 ± 0.56 | 2.75 | 1.06 |
Fiber, g | 1.60 ± 1.20 | 0.07 | 0.22 | 9.40 ± 2.40 | 0.39 | 1.31 | 8.60 ± 2.20 | 0.36 | 1.19 |
Ash, g | 2.79 ± 0.10 | - | - | 3.58 ± 0.02 | - | - | 3.85 ± 0.09 | - | - |
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Marcos, J.; Carriço, R.; Sousa, M.J.; Palma, M.L.; Pereira, P.; Nunes, M.C.; Nicolai, M. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods 2023, 12, 1392. https://doi.org/10.3390/foods12071392
Marcos J, Carriço R, Sousa MJ, Palma ML, Pereira P, Nunes MC, Nicolai M. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods. 2023; 12(7):1392. https://doi.org/10.3390/foods12071392
Chicago/Turabian StyleMarcos, Joana, Raquel Carriço, Maria João Sousa, M. Lídia Palma, Paula Pereira, M. Cristiana Nunes, and Marisa Nicolai. 2023. "Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties" Foods 12, no. 7: 1392. https://doi.org/10.3390/foods12071392