Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigating the effect of using grape pomace powder to produce functional fruit filling containing Bacillus coagulans on the physicochemical and sensory characteristics of flour pastry

Document Type : Original Research

Authors
farzad saberi 1
Mostafa karami 2
azam shiri 2
Mousa Rasouli 3
rouhollah karimi 4
1 Grape Processing and Preservation Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Iran
2 Department of Food Industry, Faculty of Science and Engineering of Food Industry, Bo Ali Sina University, Hamedan, Iran
3 Department of Horticultural Science Engineering, Faculty of Agriculture and Natural Resources, Imam Khomeini International University Qazvin, Qazvin, Iran
4 Department of Horticulture and Green Space, Faculty of Agriculture, Malayer University
10.48311/fsct.2026.83869.0
Abstract
Given the increasing demand for functional food products and the importance of enhancing sensory and health-related properties of pastries, in this research, the production of functional fruit filling was investigated using grape pomace as a substitute for pectin and grape syrup as a natural sweetener that contained Bacillus Coagulans probiotic bacteria. Different amounts of grape pomace (2.5, 0.5, 7.5, and 10 g) were replaced by pectin. The grape syrup was used as a natural sweetener and 2 strains of B. Coagulans probiotic bacteria were used to functional the filling. The filling produced in the pastry formulation was used and then subjected to simulated gastrointestinal conditions (stomach and small intestine). The survival percentage of both strains present in the fruit filling in the in vitro conditions of the digestive system was higher than 90 %, which showed that filling can be an important food not only for carrying Bacillus species throughout their useful life but also for potentially guaranteeing their survival in the conditions of the digestive system. The results of the sensory evaluation showed that the overall acceptance of fillings containing grape syrup and B. Coagulans (4.53) was higher than normal filling (4.29). The results of this research showed that it is possible to produce probiotic filling with natural sugar by using grape pomace, grape syrup, and B. Coagulans probiotic bacteria, which leads to the value of the by-products of the food industry.
Keywords
Grape pomace
Probiotic
Functional
Filling grape syrup
Subjects
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