EFFECT OF GRAPE SEED FLOUR ON THE PHENOLIC PROFILE, ANTIOXIDANT CAPACITY AND SENSORY PROPERTIES OF MUFFINS

Abstract

In the study the grape seed flour (GSF) at 7.5% and 15% ratio was blended with wheat flour (W), siyez wheat flour (S) and oat flour (OAT) sepa-rately in muffin recipe. The total flavonoid content, total antioxidant capacity, phenolic profile using HPLC-PDA and sensory properties of prepared muf-fins were determined. Total flavonoid contents of each three muffin were increased significantly (p<0.05) by addition of grape seed flour. Besides, the muffins with OAT had higher total flavonoid content and total an-tioxidant capacity values than S and W samples. Iden-tified ten phenolic compounds were o-coumaric acid, caffeic acid, gallic acid, phlorizin, kaempherol, trans-resveratrol, (-)-epicatechin, t-cinnamic acid, (+)-cate-chin and epigallocatechin gallate. W15 muffin was mostly liked, following with S15 and OAT15 accord-ing to crust color, odor, and crumbliness characteris-tics. The GSF used in muffin formulations up to 15% increased nutritional quality and functional proper-ties without adverse effect on sensory quality.