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Chardonnay Grape Seed Flour as an Acceptable Partial Substitution for All-Purpose Flour in a Fudge Cookie Baked Good Product

by Alexandria Arriaga, Jamie Pellicer-McCann, and Jamey Peters

Alexandria Arriaga, Jamie Pellicer-McCann, and Jamey Peters

Though health benefits may be derived from a diet inclusive of polyphenols (1, 2, 3, 4), foods naturally high in this class of antioxidant are typically bitter, astringent, and are found to be less acceptable in consumer evaluations (5). The aim of this study was to examine the effects of partial substitution of all-purpose flour with Chardonnay Grape Seed Flour (GSF). Forty-five untrained volunteers from Central Washington University partook in the sensory evaluation of a baked product containing 100% all-purpose flour (APF), 5% substitution of APF with GSF, and 10% substitution of APF with GSF.

No significant differences were found in sensory evaluations consisting of duo-trio tests, triangle tests, and the assessment of bitterness, sweetness, moistness, and preference using a 9-point Hedonic scale. Objective tests performed included measurements of density, puncture force using a TA.XT2 texture analyzer 2mm puncture probe, puncture force using a TA.XT2 texture analyzer 60 acrylic cone probe and compression force. Significant differences were found in the puncture force using a 60 acrylic cone probe between APF and 10% GSF, and between 5% GSF and 10% GSF with the later in both instances requiring less puncture and force than the former sample variation. Overall results indicate that GSF as a partial substitute for APF in a baked good produces a product that is both high in polyphenols and acceptable in consumer evaluations.

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