Volume 19, Issue 130 (2022)
FSCT 2022, 19(130): 11-22 |
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tayefe M, Alizadeh A, Soofi M. Investigating the effect of incorporating red grape (Vitis vinifera L. cv. Rish baba) juicing waste extract on the oxidative stability, nutritional value, and organoleptic properties of biscuit. FSCT 2022; 19 (130) :11-22
URL: http://fsct.modares.ac.ir/article-7-57606-en.html
URL: http://fsct.modares.ac.ir/article-7-57606-en.html
1- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran, 091113364290, m.tayefe@yahoo.com. , m.tayefe@yahoo.com
2- Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran, 5157944533,09123309182, a.alizadeh@iaut.ac.ir
3- Ph.D in Food Science and Technology, Research and Development Department, AsiaShoor Company, Tabriz, Iran, 5167757935 , 09144199653, Soofi@taravatco.com
2- Associate Professor, Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran, 5157944533,09123309182, a.alizadeh@iaut.ac.ir
3- Ph.D in Food Science and Technology, Research and Development Department, AsiaShoor Company, Tabriz, Iran, 5167757935 , 09144199653, Soofi@taravatco.com
Abstract: (1563 Views)
Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2021/12/3 | Accepted: 2022/02/16 | Published: 2022/12/1
Received: 2021/12/3 | Accepted: 2022/02/16 | Published: 2022/12/1
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