2024-03-28T13:19:10Zhttps://riubu.ubu.es/oai/requestoai: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
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CC-LICENSE
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LICENSE
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Ortega-foods_2019.pdf.txt
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https://riubu.ubu.es/bitstream/10259/5266/5/Ortega-foods_2019.pdf.txt
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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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