ReviewFoods (Basel, Switzerland)2022
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Valorization of Beetroot Pomace as a Flour Fortifier, Functional Ingredient and Dietary Supplement.Foods (Basel, Switzerland) · 2026Article
- Integration ofFoods (Basel, Switzerland) · 2026Article
- Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption.Antioxidants (Basel, Switzerland) · 2025Article
- Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.Foods (Basel, Switzerland) · 2025Article
- Exploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.Foods (Basel, Switzerland) · 2024Article
- Turning Wastes into Resources: Red Grape Pomace-Enriched Biscuits with Potential Health-Promoting Properties.Foods (Basel, Switzerland) · 2024Article
- Alternative flours from pulp melons (Heliyon · 2024Article
- Grape pomace as a novel functional ingredient: Mitigating ochratoxin A bioaccessibility and unraveling cytoprotective mechanismsCurrent research in food science · 2024Article
- The characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread quality.Food science & nutrition · 2023Article
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.Foods (Basel, Switzerland) · 2023Article
- Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract ofFoods (Basel, Switzerland) · 2023Article
- Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.
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