Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

• Main Authors: Bojan Antonic, Dani Dordevic, Simona Jancikova, Denisa Holeckova, Bohuslava Tremlova, Piotr Kulawik
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Processes
• Subjects: waffles; antioxidant activity; polyphenols; sensory evaluation
• Online Access: https://www.mdpi.com/2227-9717/9/1/131

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.