Effect of grape (Vitis Vinifera L.) pomace on the quality, total phenolic content and anti-radical activity of bread

Abstract

In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been investigated. Anti-radical activity (DPPH scavenging activity) of bread samples increased significantly with the increase in GPP level. TPC of bread prepared without GPP addition was 35.29mg GAE/100g, whereas 10% GPP addition resulted in the bread with a value of 89.43mg GAE/100 g. The L*, a* and b* values for the crust and crumb of the bread samples were significantly (P<0.05) altered by the addition of GPP. In sensory evaluation, breads with 2% and 5% GPP had similar acceptability values, and the differences among other sensory properties were not statistically significant (P>0.05). GPP addition has been found to contribute the bread to improve its functional properties. Practical Applications: According to the present study, incorporation of GPP at about 5% (w/w, flour basis) in bread formulation positively contributes to the TPC and anti-radical activity, hence has the potential for commercial application. The pomace could be used in baked goods, thus allowing production of alternative products. As functional food products are a major trend of the current food industry, it is quite likely to extend the application of GPP in bakery industry. © 2014 Wiley Periodicals, Inc.