ArticleFoods (Basel, Switzerland)2019
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.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Winery By-Products as Sustainable Functional Resources: An Overview of Composition, Green Extraction Technologies, and Industrial Valorization.Molecules (Basel, Switzerland) · 2026Review
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Formulation and shelf life evaluation of nutrient rich Urochloa ramosa muffins enriched with Madhuca longifolia extract.Scientific reports · 2025Article
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation.Foods (Basel, Switzerland) · 2025Article
- Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (International journal of molecular sciences · 2024Article
- Article
- Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design.Gels (Basel, Switzerland) · 2024Article
- Lyophilized Avocado Paste Improves Corn Chips' Nutritional Properties and Sensory Acceptability.Foods (Basel, Switzerland) · 2024Article
- Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay.Foods (Basel, Switzerland) · 2024Article
- Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations.Frontiers in nutrition · 2024Article
- Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours.Molecules (Basel, Switzerland) · 2023Article
- Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
- Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt.Journal of food science and technology · 2022Article
- Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.Foods (Basel, Switzerland) · 2022Review
- Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda.Food quality and preference · 2022Article
- Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.Foods (Basel, Switzerland) · 2022Article
- Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.Journal of food science and technology · 2022Article
- Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry.Foods (Basel, Switzerland) · 2022Article
- Consumer Acceptance of Brown and White Rice Varieties.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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