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.
