Document Detail

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies.
MedLine Citation:
PMID:  23170916     Owner:  NLM     Status:  Publisher    
  The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance. Total of 4 types of cookies (control, enriched with bulk GSE, and enriched with 2 different microencapsulated GSE) were evaluated by instrumental analyses, a sensory trained panel using the quantitative descriptive analysis (QDA®) methodology, and a consumer acceptance test that included a usage and attitude survey. The addition of GSE resulted in darker brown cookies; microencapsulation partially masked the color that the GSE conferred to the cookies. The cookies with the microencapsulated GSE showed a significant higher antioxidant activity, microencapsulation may have reduced the GSE heat degradation. The QDA® trained panelists found the enriched cookies to be more astringent and with aromas and flavors similar to whole grains flours. Consumers rated the control cookie and 1 GSE encapsulated cookie at parity; they were equally well liked (P > 0.05). When provided with information, nearly 60% of consumers stated that they were willing to purchase cookies enriched with antioxidants. This high positive percentage may increase if consumers received more education on the health benefits of antioxidant consumption. Practical Application:  Grape seed extracts (GSE) have beneficial effects on human health such as prevention of damages caused by free radicals, prevention of cardiovascular diseases and cancer, but they also have a bitter and astringent flavor, as well as instability to heat. The flavor and instability represent a challenge to incorporate GSE as functional ingredients in food products. Microencapsulation could protect the GSE and mask their flavor, and represents a possible solution to these inconveniences. Cookies are candidates for the addition of GSE as functional ingredients, because they are a popular bakery item widely consumed by nearly all levels of society.
G Davidov-Pardo; M Moreno; I Arozarena; M R Marín-Arroyo; R N Bleibaum; C M Bruhn
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-11-21
Journal Detail:
Title:  Journal of food science     Volume:  -     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-11-22     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
© 2012 Institute of Food Technologists®
Authors Davidov-Pardo, Moreno, Arozarena, and Marín-Arroyo are with Food Technology Dept., Public Univ. of Navarra, campus Arrosadia s/n, 31006 Spain. Authors Davidov-Pardo and Bruhn are with Food Science and Technology Dept., Univ. of California, Robert Mondavi Inst., Davis 95616, U.S.A. Author Bleibaum is with Tragon Corp., Redwood Shores 94065, U.S.A. Direct inquiries to author Marín (E-mail address:
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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