2026-04-28T11:35:12Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/52662021-11-02T12:00:40Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

00925njm 22002777a 4500 dc Ortega Heras, Miriam author Gómez Bastida, Inmaculada author Pablos Alcalde, Sara author González San José, Mª Luisa author 2019-09 The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat mu ns with high fibre content due to the addition of two products obtained from white and red grape pomace. Furthermore, the nutritional, colour and texture properties of themu ns were evaluated. For that, five formulations of whole-wheat mu ns were studied: a control mu n made with 100% whole-wheat flour and mu ns made with 10 and 20% of white and red grape pomace product, respectively. The incorporation of grape pomace products in the recipe led to mu ns with "high-fibre content", which would imply healthy properties in these mu ns. The hardness and chewiness increased whereas the springiness, cohesiveness, resilience and colour parameters decreased when the grape pomace products were incorporated. The sensory analysis indicated high levels of acceptability of the mu ns that incorporated white and red grape pomace products at concentrations of 10%. The penalty analysis showed that none of the attributes evaluated a ected the acceptability of the new mu ns significantly; only the darker colour of the mu ns caused by the red grape pomace product could a ect the acceptability, although this fact was not clearly demonstrated. http://hdl.handle.net/10259/5266 10.3390/foods8090419 2304-8158 muffins JAR sensory properties Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace