2026-04-29T12:01:10Zhttps://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 Gómez Bastida, Inmaculada Pablos Alcalde, Sara González San José, Mª Luisa muffins JAR sensory properties 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. 2020-04-15 2020-04-15 2019-09 info:eu-repo/semantics/article http://hdl.handle.net/10259/5266 10.3390/foods8090419 2304-8158 eng Foods. 2019, V. 8, n. 9, 419 http://dx.doi.org/10.3390/foods8090419 info:eu-repo/grantAgreement/JCyL/BU282U13 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional MDPI