Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace.

Miriam Ortega-Heras,Inmaculada Gómez,Sara De Pablos-Alcalde,María Luisa González-Sanjosé

doi:10.3390/foods8090419

Miriam Ortega-Heras, Inmaculada Gómez + Show 2 more

Open Access

https://doi.org/10.3390/foods8090419

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Journal: Foods (Basel, Switzerland)	Publication Date: Sep 17, 2019
Citations: 37	License type: CC BY 4.0

Affiliation: University of Burgos

Abstract

The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of the muffins were evaluated. For that, five formulations of whole-wheat muffins were studied: a control muffin made with 100% whole-wheat flour and muffins made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to muffins with "high-fibre content", which would imply healthy properties in these muffins. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the muffins that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated affected the acceptability of the new muffins significantly; only the darker colour of the muffins caused by the red grape pomace product could affect the acceptability, although this fact was not clearly demonstrated.

Highlights

Nowadays, there is a high demand for functional foods and the supply of healthier dietary options on the market is increasing
The products used in this study were obtained from white and red grape pomace and were named white product (WP) and red product (RP), respectively
The incorporation of grape pomace led to changes in the colour and textural properties of the new whole-wheat muffins with high content of fibre

Summary

Introduction

There is a high demand for functional foods and the supply of healthier dietary options on the market is increasing. The reformulation of existing products is a viable alternative to develop new products. Many healthier foods have been developed by the addition of functional ingredients, improving original recipes. The modifications induced by the reformulation do necessitate the evaluation of different aspects to assert the new product’s success. The cost of production should be reasonable and have low repercussion on the final price of the new product. Its acceptability has to be evaluated [1]. The knowledge about the consumers’ perception of the different sensory attributes and of the contribution of each attribute to the acceptability is a very useful information to identify potential improvements of the recipe to be moved closer to the “ideal” product [2]

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