Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5-20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P <= 0.05), while the rehydration index and water absorption capacity increased (P <= 0.05). The peak length (5.44-5.90 min), pasting temperature (70.20-80.92 degrees C), peak viscosity (124.72-172.80 RVU; RVU-relative value unit), trough viscosity (60.76-82.04 RVU), breakdown viscosity (69.56-93.74 RVU), final viscosity (162.70-222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5-10% GPP instead of WF was higher.