Grape residue flour as an antioxidant and fiber source in beef meatballs
| Autor: | Daniel Angelo Longhi, Paulo Cézar Gregório, Carlos Eduardo Rocha Garcia, Larissa Christine Tuffi, Jéssica Carvalho Hernandes |
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| Rok vydání: | 2021 |
| Předmět: |
Wine
0303 health sciences Residue (complex analysis) Antioxidant 030309 nutrition & dietetics Chemistry medicine.medical_treatment 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences Ingredient 0404 agricultural biotechnology Lipid oxidation medicine Business Management and Accounting (miscellaneous) Food science Fiber Flavor Food Science Waste disposal |
| Zdroj: | British Food Journal. 123:2831-2843 |
| ISSN: | 0007-070X |
| Popis: | PurposeThis study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives with natural ones, the enhancement of consumers' diets and the prevention of inappropriate waste disposal.Design/methodology/approachThe grapes' residues were collected from wine production and transformed into flour. Their proximal chemical composition and antioxidant activities were analyzed. Then, meatballs were formulated with 0 (control), 3.5 and 7% grape flours. Lipid oxidation analyzes were performed on raw and thermally processed meatballs. Triangle and ranking sensory tests were performed to assess the consumer's perception of product appearance and flavor and the consumer's preference, respectively.FindingsBordeaux and Trebbiano grape flours were rich in dietary fibers, composed of 44.2 and 55.6% fibers, respectively. They showed a high antioxidant activity, in which Trebbiano was high than Bordeaux. The addition of grape flours reduced the lipid oxidation of meatballs by close to 50% than the control sample. Differences in the appearance and flavor of some meatballs were identified by the panelists; however, the flavor's change did not displease them.Originality/valueThe grape residue is rich in phenolic compounds, natural dyes and dietary fibers. Its addition as a functional ingredient in meatballs reduces the addition of synthetic additives, adds fiber to the consumer's diet and prevents inappropriate waste disposal. |
| Databáze: | OpenAIRE |
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