DefinePK

Research Objective

To investigate the incorporation of grape pomace powder (GPP) into cupcakes to enhance their nutritional profile and sensory attributes.

Methodology

Grape pomace was processed into powder. Proximate analysis (moisture, crude protein, crude fat, ash, crude fiber, carbohydrate) and phytochemical analysis (total phenolic content - TPC, total flavonoid content - TFC) of the grape pomace powder were conducted. Cupcakes were prepared with varying percentages of GPP (2%, 4%, 6%, 8%) alongside a control (0% GPP). The fortified cupcakes underwent proximate analysis, phytochemical analysis, color analysis, texture analysis, and sensory evaluation. Statistical analysis was performed using a completely randomized design (CRD).

Methodology Flowchart

                        graph TD
    A[Grape Pomace Collection & Processing] --> B[Grape Pomace Powder Preparation];
    B --> C[Proximate & Phytochemical Analysis of GPP];
    C --> D[Cupcake Formulation with GPP 0-8%];
    D --> E[Cupcake Baking];
    E --> F[Analysis of Fortified Cupcakes];
    F --> G[Proximate Analysis];
    F --> H[Phytochemical Analysis];
    F --> I[Color Analysis];
    F --> J[Texture Analysis];
    F --> K[Sensory Evaluation];
    G --> L[Data Interpretation];
    H --> L;
    I --> L;
    J --> L;
    K --> L;
    L --> M[Statistical Analysis];
    M --> N[Conclusion & Recommendations];                    

Discussion

The study highlights the potential of grape pomace powder as a nutrient-dense ingredient for food fortification. The increased levels of beneficial compounds like phenolics and flavonoids in GPP-fortified cupcakes suggest improved health benefits. While higher GPP concentrations enhanced nutritional value, they also impacted physical and sensory attributes, such as increased hardness and a darker color. The findings suggest that a moderate level of GPP (around 4%) offers the best compromise between nutritional improvement and consumer acceptability.

Key Findings

- Addition of GPP significantly increased ash, fiber, phenolic, and flavonoid content in cupcakes.
- Moisture content decreased with increasing GPP levels.
- Protein and fat content increased with GPP addition.
- Hardness and gumminess of cupcakes increased with GPP, while springiness decreased.
- Color analysis showed cupcakes became darker with increasing GPP.
- Treatment T2 (4% GPP) showed a good balance of nutritional enhancement without significantly compromising sensory parameters.

Conclusion

Incorporating grape pomace powder into cupcakes is an effective strategy for enhancing nutritional profiles and managing food waste, aligning with "zero waste" and "waste into health" concepts. The study concludes that 4% GPP (Treatment T2) provides optimal results in terms of nutrition and physical/sensory parameters, making it a promising approach for developing healthier food products.

Fact Check

- The study used grape pomace powder at 2%, 4%, 6%, and 8% levels in four treatments (T1-T4), with a control (T0).
- Treatment T2, containing 4% GPP, was identified as showing overall good scores in terms of nutrition without compromising sensory parameters.
- The proximate analysis of grape pomace powder showed a moisture content of 6.19±0.95%.

Mind Map