Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach

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dc.authorscopusid57219654610
dc.authorscopusid57918718400
dc.authorscopusid57190659939
dc.authorscopusid57190663358
dc.authorscopusid57209823324
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.contributor.authorBursa, Kübra
dc.contributor.authorIşık, Gökşen
dc.contributor.authorYıldırım, Ruşen Metin
dc.contributor.authorÖzülkü, Görkem
dc.contributor.authorKian-Pour, Nasim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2023-04-20T08:02:26Z
dc.date.available2023-04-20T08:02:26Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) and sugar (40-50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49-462.07; 13.34-608.62 mg GAE/g, and 23.42-315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20-4.22 N, and 0.85-0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.
dc.identifier.doi10.1515/ijfe-2022-0203
dc.identifier.endpage626
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue45543en_US
dc.identifier.scopus2-s2.0-85139422544
dc.identifier.scopusqualityQ2
dc.identifier.startpage611
dc.identifier.urihttps://doi.org/10.1515/ijfe-2022-0203
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10919
dc.identifier.volume18
dc.identifier.wosWOS:000862039600005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofInternational Journal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCake
dc.subjectGrape Marc
dc.subjectMixture Design
dc.subjectPolyphenol
dc.subjectSensory Properties
dc.subjectAntioxidant Activity
dc.subjectPhenolic-Compounds
dc.subjectDietary Fiber
dc.subjectSponge Cake
dc.subjectPomace
dc.subjectSourdough
dc.subjectDigestion
dc.subjectFruit
dc.subjectPeel
dc.titleImpact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
dc.typeArticle

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