Determining several quality characteristics of muffin cakes with grape pomace

In this research, the use of grape pomace which appeared as a result of processing of grapes in wine and fruit juice was investigated in muffin production, which is an important snack product today. In this context, grape pomace were added to the muffin formulation at amounts of 2%, 4%, 6% and 8% of dough weigh and microbiological analyzes were carried out for pomace powder and several physical, chemical, textural and sensory properties were determined for both pomace and the muffins. As the amount of grape pomace in muffins increased, muffins ash, fat, protein, carbohydrate and inner - outer hardness values increased. It was also found that the moisture, sugar and pH values in the products decreased. The amount of total phenolic substances, total amount of monomeric anthocyanins, antioxidant activity and resveratrol content of the products were found to be higher than those of the control sample due to the grape pomace added to the muffins. According to the results of the sensory tests performed by the educated panelist group, the control sample received the highest score in terms of overall acceptability among grape pomace added muffins and it was followed by 2% and 4% grape pomace added muffins. According to statistical analysis results, there is no significant difference among these three group about their general (p>0,05) acceptability scores. According to sensory test results, the upper limit for addition of grape pomace into muffin formulation was determined as 4%.