Abstract

The aim of thiswork was to characterize the physico-chemical, sensory and volatile profile of functional biscuits enriched with grape marc extract. Control biscuits, without the addition of extract, were produced for comparisons. The enriched biscuits showed higher phenolic content and antioxidant activity than control.Moreover, they had higher sensory scores for color (confirmed by greater values of a* and 100-L*), fruity odor, and sour taste, coupled with lower friability. The volatile analysis pointed out higher amounts of compounds derived from Maillard reaction (with the exception of pyrazines) and from lipid oxidation. The latter, imputable to the presence of grape seeds in rawmaterials, were far fromprovoking off-flavors. The principal components analysis, carried out on the volatile compounds and color data, discriminated biscuit types on the basis of the presence of grape marc extract. PC1 explained 68% of data variability.

Autore Pugliese

• Pasqualone Antonella , Summo Carmine , Caponio Francesco , Gambacorta Giuseppe , Paradiso Vito Michele

Tutti gli autori

• BIANCO A.M.;PASQUALONE A.;SUMMO C.;CAPONIO F.;GAMBACORTA G.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2014

ISSN

0963-9969

ISBN

Non Disponibile

Numero di citazioni Wos

30

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

38

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile