ArticleFoods (Basel, Switzerland)2023
Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Integration ofFoods (Basel, Switzerland) · 2026Article
- Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations.International journal of molecular sciences · 2026Review
- Current Trends in Gluten-Free Biscuit Formulation Using Rice Flour Enriched with Chestnut Flour and Fruit Powders.Foods (Basel, Switzerland) · 2025Article
- Chemical Profile, Bioactive Constituents and In Vitro Growth Stimulation Properties of Cold-Pressed Hemp Seed Oils from Romanian Varieties: In Vitro and In Silico Evaluation.Plants (Basel, Switzerland) · 2025Article
- Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour.Foods (Basel, Switzerland) · 2025Article
- Herbal and Spice Additives in Functional Confectionery Products: A Review.Molecules (Basel, Switzerland) · 2025Review
- 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 Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami.Foods (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
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Authors and funding
10 authors.
Funding
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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