| Autor: |
Abreu, Joel, Quintino, Iago, Pascoal, Gabriela, Postingher, Bruna, Cadena, Rafael, Teodoro, Anderson |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Apr2019, Vol. 54 Issue 4, p1215-1224, 10p, 3 Charts, 2 Graphs |
| Abstrakt: |
Summary: The by‐products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 23 factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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