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Grape residue flour as an antioxidant and fiber source in beef meatballs

Larissa Christine Tuffi (Pharmacy, Federal University of Paraná, Curitiba, Brazil)
Daniel Angelo Longhi (Food Engineering, Federal University of Paraná, Jandaia do Sul, Brazil)
Jéssica Carvalho Hernandes (Pharmacy, Federal University of Paraná, Curitiba, Brazil)
Paulo Cézar Gregório (Health Sciences, Centro Universitário Anchieta, Curitiba, Brazil)
Carlos Eduardo Rocha Garcia (Pharmacy, Federal University of Paraná, Curitiba, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 24 May 2021

Issue publication date: 13 July 2021

324

Abstract

Purpose

This study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives with natural ones, the enhancement of consumers' diets and the prevention of inappropriate waste disposal.

Design/methodology/approach

The grapes' residues were collected from wine production and transformed into flour. Their proximal chemical composition and antioxidant activities were analyzed. Then, meatballs were formulated with 0 (control), 3.5 and 7% grape flours. Lipid oxidation analyzes were performed on raw and thermally processed meatballs. Triangle and ranking sensory tests were performed to assess the consumer's perception of product appearance and flavor and the consumer's preference, respectively.

Findings

Bordeaux and Trebbiano grape flours were rich in dietary fibers, composed of 44.2 and 55.6% fibers, respectively. They showed a high antioxidant activity, in which Trebbiano was high than Bordeaux. The addition of grape flours reduced the lipid oxidation of meatballs by close to 50% than the control sample. Differences in the appearance and flavor of some meatballs were identified by the panelists; however, the flavor's change did not displease them.

Originality/value

The grape residue is rich in phenolic compounds, natural dyes and dietary fibers. Its addition as a functional ingredient in meatballs reduces the addition of synthetic additives, adds fiber to the consumer's diet and prevents inappropriate waste disposal.

Keywords

Acknowledgements

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001. The authors acknowledge the CAPES for the financial support and the Federal University of Parana (UFPR) for the physical structure to perform the research.

Citation

Tuffi, L.C., Longhi, D.A., Hernandes, J.C., Gregório, P.C. and Rocha Garcia, C.E. (2021), "Grape residue flour as an antioxidant and fiber source in beef meatballs", British Food Journal, Vol. 123 No. 8, pp. 2831-2843. https://doi.org/10.1108/BFJ-12-2020-1152

Publisher

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Emerald Publishing Limited

Copyright © 2021, Emerald Publishing Limited

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