Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.

Roberta Tolve,Giada Rainero,Corrado Rizzi,Gianluca Giuberti,Federico Bianchi,Mariasole Cervini,Barbara Simonato

doi:10.3390/foods10010075

Roberta Tolve, Giada Rainero + Show 5 more

Open Access

https://doi.org/10.3390/foods10010075

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Abstract

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

Highlights

White wheat bread is a worldwide staple food, rich in complex carbohydrates and generally poor in dietary fiber and other micro-and macronutrients [1]
The amount of water absorbed by the doughs increased with the increasing levels of Grape pomace powder (GPP) in the recipe, ranging from 55.50% to 60.03% for GP0 and GP10 dough, respectively (p < 0.05)
GP10 compared with the control bread GP0, with high correlation coefficients between them (r = 0.999 CPT vs. FRAP and r = 0.979 CPT vs. ABTS) (Table 7)

Summary

Introduction

White wheat bread is a worldwide staple food, rich in complex carbohydrates (i.e., starch) and generally poor in dietary fiber and other micro-and macronutrients [1]. The division between economic growth and environmental depletion, the enhancing of resource efficiency, and the promotion of sustainable lifestyles should be the starting point of ecofriendly consumption and production [2]. GP, in terms of a sustainable economy, is a putative ingredient to reduce industrial waste and to promote economic profit. GP contains several bioactive compounds, such as polyphenols and dietary fibers, known for their healthy properties [4,5]. Several epidemiological studies on human health have underlined the beneficial role of phenolic compounds in the prevention of several diseases [6,7,8]. A greater consumption of dietary fiber could reduce the risk associated with the incidence of certain forms of cancer and the development of diabetes

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