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首页> 外文期刊>Journal of Food Processing & Technology >Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder
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Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder

机译：葡萄籽粉强化的伊朗Sangak面包的理化，营养，保质期和感官特性

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摘要

Grape seeds from grape pomace, a waste product generated during juice extraction, contain a high amount of fiber, valuable fatty acids, proteins, sugars, mineral, antioxidants and polyphenols. Grape Seed Powder (GSP) was explored for use in bread production due to its potential health benefits. Dough and breads were prepared using different levels of replacement of wheat flour with GSP (5, 10, 15 and 20%, on flour basis). Bread sensory properties during three days of storage were assessed. Unsaturated fatty acids and tocopherols were also measured before and after bread baking. Incorporating GSP in bread formulations significantly (p 0.05) changed after baking. With increasing GSP concentration, color values of L*and b* in bread decreased, while a* value increased. Results showed that increasing GSP in the flour blends resulted in decreased moisture content and water activity in the final product, leading to an extended shelf life.
机译：来自葡萄渣的葡萄籽是榨汁过程中产生的一种废物，它含有大量的纤维，宝贵的脂肪酸，蛋白质，糖，矿物质，抗氧化剂和多酚。由于葡萄籽粉（GSP）具有潜在的健康益处，因此被开发用于面包生产。面团和面包的制备方法是使用不同含量的GSP代替小麦粉（基于面粉的含量分别为5％，10％，15％和20％）。评估在储存三天期间的面包感官特性。在面包烘烤之前和之后也测量不饱和脂肪酸和生育酚。烘焙后，将GSP掺入面包配方中的情况发生了显着变化（p 0.05）。随着GSP浓度的增加，面包中L *和b *的颜色值降低，而a *值增加。结果表明，面粉混合物中GSP的增加导致最终产品中水分含量和水分活度降低，从而延长了保质期。

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