title: Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters.
abstract: In this study, grape seed flour (GSF) obtained from wine by-products was incorporated into frankfurters at seven concentrations (0, 0.5, 1, 2, 3, 4, and 5%) and the effects occurred on physical, nutritional and sensory characteristics of the products were investigated. The colour values (L*, a* and b*) of frankfurters generally decreased (p < 0.05) on account of the increasing amount of GSF. The utilization of this flour also led to a decline in the oxidation level of the products (p < 0.05), probably due to its antioxidant content. The increment of GSF in the frankfurters enhanced the protein, total dietary fibre and water holding capacity of the treatments (p < 0.05). Although the level of GSF above 0.5% reduced overall acceptability, the frankfurters containing the level up to 2% received scores above the average. The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved by the study, but further research is necessary to improve palatability of the products.
authors.affiliation: Faculty of Engineering, Food Engineering Department 06800, Hacettepe University, Beytepe, Ankara, Turkey. bozvural@hacettepe.edu.tr
authors.forename: Emin Burçin
authors.initials: EB
authors.lastname: Özvural
authors.forename: Halil
authors.initials: H
authors.lastname: Vural
mesh_terms: D000818:Animals; D002417:Cattle; D005511:Food Handling / Q000379:methods*; D055951:Functional Food; D050356:Lipid Metabolism; D008461:Meat Products; D009753:Nutritive Value; D010084:Oxidation-Reduction; D028321:Plant Preparations / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D028321:Plant Preparations