2026-04-28T10:13:03Zhttps://riubu.ubu.es/oai/request

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

Ortega Heras, Miriam 402 500 0000-0001-9626-4809 Gómez Bastida, Inmaculada d8eb9afb-06dd-4a81-999d-2d91d827b1cc 500 Pablos Alcalde, Sara 3af47e38-5af1-4fef-9120-4d64c9f3ee12 500 González San José, Mª Luisa 258 500 2020-04-15T09:40:08Z 2020-04-15T09:40:08Z 2019-09 http://hdl.handle.net/10259/5266 10.3390/foods8090419 2304-8158 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. Authonomous Government of Castilla y León (BU282U13) application/pdf eng MDPI Foods. 2019, V. 8, n. 9, 419 http://dx.doi.org/10.3390/foods8090419 info:eu-repo/grantAgreement/JCyL/BU282U13 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess muffins JAR sensory properties Alimentos Food 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 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 8 9 419 ORIGINAL Ortega-foods_2019.pdf Ortega-foods_2019.pdf application/pdf 1569874 https://riubu.ubu.es/bitstream/10259/5266/1/Ortega-foods_2019.pdf bab6dc0e9e4419a66a2f3f76ab1ea499 MD5 1 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/5266/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/5266/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 THUMBNAIL Ortega-foods_2019.pdf.jpg Ortega-foods_2019.pdf.jpg IM Thumbnail image/jpeg 3383 https://riubu.ubu.es/bitstream/10259/5266/4/Ortega-foods_2019.pdf.jpg 7883b5da0b1b60e13ca05f9528eb5f3d MD5 4 TEXT Ortega-foods_2019.pdf.txt Ortega-foods_2019.pdf.txt Extracted text text/plain 45381 https://riubu.ubu.es/bitstream/10259/5266/5/Ortega-foods_2019.pdf.txt fe7353da06387b856856df924ce99653 MD5 5 10259/5266 oai:riubu.ubu.es:10259/5266 2021-11-02 13:00:40.072 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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