Wine lees flour was used in the production process of biscuits to enrich them in fibres, proteins, and phenolic compounds, thus improving their nutritional value. Control biscuits were compared with biscuits obtained by replacing refined flour with 10 or 20% wine lees flour. The results of the analytical determinations showed that the experimental biscuits were richer in fibres, proteins, ashes, and phenolic compounds, resulting in an increase in antioxidant activity. Sensory analysis, however, showed that astringency, bitterness, and acidity increased in proportion to the amount of wine lees flour used.
Exploiting wine lees to improve nutritional features of biscuits
Roberta Miolla
2023-01-01
Abstract
Wine lees flour was used in the production process of biscuits to enrich them in fibres, proteins, and phenolic compounds, thus improving their nutritional value. Control biscuits were compared with biscuits obtained by replacing refined flour with 10 or 20% wine lees flour. The results of the analytical determinations showed that the experimental biscuits were richer in fibres, proteins, ashes, and phenolic compounds, resulting in an increase in antioxidant activity. Sensory analysis, however, showed that astringency, bitterness, and acidity increased in proportion to the amount of wine lees flour used.File in questo prodotto:
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