当前的研究评估了酒糟(WL)的前景,Amarone酿酒的无成本副产品,作为松饼配方中的脂肪替代品。WL在其他地方取代了葵花籽油,允许创建0、25、50、75和100%脂肪取代的松饼,分别命名为ML0、ML25、ML50、ML75和ML100。面糊流变学,除了纹理和色度特征,孔隙尺寸,并对不同配方的感官方面进行了评价。脂肪替代松饼的面糊稠度(K)低于对照,而最终产品的硬度和咀嚼性较高。ML25和ML50样品到达最高体积,而烘烤损失由于WL的纤维成分而减少。ML25、ML50、ML75和ML100的热量减少分别为9、18、22和26%。分别,和全脂松饼相比.随着亮度(L*)的降低,带有WL的松饼显示出更暗的外壳和面包屑。此外,a*参数随公式中WL的增加而增加,导致松饼更红,没有黄色的脂肪替代。总之,WL可以有效地替代松饼中25-50%范围内的脂肪,获得减少卡路里的最终产品,较高的膳食纤维含量,更高的音量,和有前途的感官方面。
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.