EFFECT OF GRAPE SEED FLOUR ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF MUFFINS
Keywords:Bakery products, functional foods, phenolic compounds, sensory analysis, antioxidant analysis
In the study the grape seed flour (GSF) at 7.5% and 15% ratio was blended with wheat flour (W), siyez wheat flour (S) and oat flour (OAT) separately in muffin recipe. The total flavonoid content, total antioxidant capacity, phenolic profile using HPLC-PDA and sensory properties of prepared muffins were determined. Total flavonoid contents of each three muffin were increased significantly (p<0.05) by addition of grape seed flour. Besides, the muffins with OAT had higher total flavonoid content and total antioxidant capacity values than S and W samples. Identified ten phenolic compounds were o-coumaric acid, caffeic acid, gallic acid, phlorizin, kaempherol, trans-resveratrol, (-)-epicatechin, t-cinnamic acid, (+)-catechin and epigallocatechin gallate. W15 muffin was mostly liked, following with S15 and OAT15 according to crust color, odor, and crumbliness characteristics. The GSF used in muffin formulations up to 15% increased nutritional quality and functional properties without adverse effect on sensory quality.
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