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Title The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
ID_Doc 26292
Authors Bianchi, F; Cervini, M; Giuberti, G; Simonato, B
Title The Potential of Wine Lees as a Fat Substitute for Muffin Formulations
Year 2023
Published Foods, 12, 13
DOI 10.3390/foods12132584
Abstract The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness (L*) decreased. Moreover, a* parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.
Author Keywords fat replacers; circular economy; wine lees; sustainable food products; rheology; sensory analyses
Index Keywords Index Keywords
Document Type Other
Open Access Open Access
Source Science Citation Index Expanded (SCI-EXPANDED)
EID WOS:001028637500001
WoS Category Food Science & Technology
Research Area Food Science & Technology
PDF https://www.mdpi.com/2304-8158/12/13/2584/pdf?version=1688294482
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