Red grape pomace fractions for the development of maize extruded snacks

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-28 DOI:10.1016/j.lwt.2026.120027

Silvia Mironeasa, Mădălina Ungureanu-Iuga, Costel Mironeasa, Mircea-Adrian Oroian, Gelu-Marius Rotaru

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Abstract

This study evaluated the impact of whole (GPR) and seedless (SGPR) red grape pomace (0-40%) on maize flour mixes and extruded snacks, focusing on composition, bioactive compounds, texture, and sensory attributes. The results indicated the reduction of color and enthalpy of the mixes as the addition level increased. As the grape pomace content increased, TPC, AA, protein, ash, fiber, lipids, digestible starch, total starch, amino acids, and color difference increased, while pore size, chroma, hue angle, fracturability, crunchiness, cutting force, and resistant starch decreased. According to the sensory analysis, an addition level of 30% of seedless or whole grape pomace is recommended. Snacks with 30% seedless or whole grape pomace showed high TPC (28.71 and 32.59 mg GAE/g), strong AA (93.68% and 93.00%), fiber contents of 11.66% and 16.88%, and protein contents of 12.22% and 10.52% respectively. Peak cut, crunchiness, and fracturability values were 8.71 N, 16.40, and 0.72 mm for 30% SGPR and 11.58 N, 19.63, and 0.78 mm for 30% GPR, respectively. These results are useful for producers interested in novel product development and for consumers aware of a healthy and clean diet.

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红葡萄渣馏分用于开发玉米膨化小吃

本研究评估了全粒（GPR）和无籽（SGPR）红葡萄渣（0-40%）对玉米粉混合物和挤压零食的影响，重点研究了成分、生物活性化合物、质地和感官属性。结果表明，随着添加量的增加，混合物的颜色和焓降低。随着葡萄渣含量的增加，TPC、AA、蛋白质、灰分、纤维、脂类、可消化淀粉、总淀粉、氨基酸和色差增加，孔径、色度、色相角、断裂性、脆度、切削力和抗性淀粉降低。根据感官分析，建议添加30%的无籽或全粒葡萄渣。含30%无籽葡萄渣和全籽葡萄渣的零食TPC高（28.71和32.59 mg GAE/g）， AA强（93.68%和93.00%），纤维含量分别为11.66%和16.88%，蛋白质含量分别为12.22%和10.52%。30% GPR和30% GPR分别为8.71 N、16.40和0.72 mm和11.58 N、19.63和0.78 mm。这些结果对有兴趣开发新产品的生产者和了解健康和清洁饮食的消费者都很有用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.