Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder

Abstract

Grape seeds from grape pomace, a waste product generated during juice extraction, contain a high amount of fiber, valuable fatty acids, proteins, sugars, mineral, antioxidants and polyphenols. Grape Seed Powder (GSP) was explored for use in bread production due to its potential health benefits. Dough and breads were prepared using different levels of replacement of wheat flour with GSP (5, 10, 15 and 20%, on flour basis). Bread sensory properties during three days of storage were assessed. Unsaturated fatty acids and tocopherols were also measured before and after bread baking. Incorporating GSP in bread formulations significantly (p?0.05) influenced sensory parameters of breads. Addition of more than 10% GSP decreased overall acceptability of bread. The composition and content of fatty acids and tocopherols was not significantly (P>0.05) changed after baking. With increasing GSP concentration, color values of L*and b* in bread decreased, while a* value increased. Results showed that increasing GSP in the flour blends resulted in decreased moisture content and water activity in the final product, leading to an extended shelf life.