Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

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dc.authorid0000-0002-7383-3949
dc.authorid0000-0001-8850-1819
dc.authorscopusid57194425167
dc.authorscopusid6508326833
dc.authorscopusid57215610041
dc.authorscopusid57210450340
dc.authorscopusid57222665935
dc.authorscopusid57216176843
dc.authorscopusid54411196400
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorAltınok, Emir
dc.contributor.authorKurultay, Şefik
dc.contributor.authorBölük, Esra
dc.contributor.authorSözeri Atik, Didem
dc.contributor.authorKopuk, Berkay
dc.contributor.authorGüneş, Recep
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2022-05-11T14:07:10Z
dc.date.available2022-05-11T14:07:10Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g(-1) significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g(-1) to develop a product with higher functionality and nutrient content.
dc.identifier.doi10.1111/ijfs.15687
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.scopus2-s2.0-85126217979
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1111/ijfs.15687
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4994
dc.identifier.wosWOS:000768637600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKurultay, Şefik
dc.institutionauthorBölük, Esra
dc.institutionauthorSözeri Atik, Didem
dc.institutionauthorKopuk, Berkay
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal Of Food Science And Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBioaccessibility
dc.subjectgrape pomace
dc.subjecttexture
dc.subjectwafer
dc.subjectDietary Fiber
dc.subjectAntioxidant
dc.subjectPolyphenols
dc.subjectVarieties
dc.subjectProfiles
dc.subjectBiscuits
dc.subjectQuality
dc.subjectBatter
dc.subjectSkins
dc.titleInvestigation of using possibility of grape pomace in wafer sheet for wheat flour substitution
dc.typeArticle

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