Wine waste useful in fortifying baked goods, says study
By Bakers Journal
By Bakers Journal
Aug. 29, 2014, Chicago – Wine grape pomace is a useful functional
ingredient in baked goods, suggests a study by a research team at the
University of Oregon.
Aug. 29, 2014, Chicago – Wine grape pomace is a useful functional ingredient in baked goods, suggests a study by a research team at the University of Oregon.
In the study, published in the Journal of Food Science, wine grape pomace as a source of antioxidant
dietary fibre was used to fortify baked goods, including breads,
muffins, and brownies.
Pinot Noir wine grape pomace (RWGP) and Pinot Grigio WGP (WWGP)
substituted wheat flour at concentration of five, 10 and 15 per cent for bread,
10, 15, 20 and 25 per cent RWGP for brownies, and five, 10 and 15 per cent RWGP, or
10, 15 and 20 per cent WWGP for muffins.
The finished products were evaluated
for total phenolic content, radical scavenging activity
and total dietary fibre, as well as physicochemical and sensory properties. Wine grape pomace
flour blends were also tested for solvent retention capacity.
Sensory evaluation concluded that there is no
difference in overall liking of five and 10 per cent RWGP breads and muffins or
15 and 20 per cent WGP brownies compared to the controls. This study suggests that wine grape pomace is a viable functional ingredient in bakery goods
to increase total phenolic content, radical scavenging activity and dietary fibre in consumers' diets.
The study suggests wine
grape pomace is a good source of polyphenols and dietary fibre and may be incorporated into baked goods as a functional ingredient. It reported that a 5.9 or 194.4 per cent increase in polyphenols and greater than 20 per cent dietary fiber increase could be achieved in pomace fortified
breads or muffins, respectively without impacting consumer acceptance of
the products. The results highlight the feasibility of
WGP as an ingredient to increase the content of bioactive compounds in
baked goods for promoting human health and the reutilization of the WGP
for decreasing waste from winemaking.