Winemaking by-products fortification of flour formulations based on corn and lentil

Cotacallapa-Sucapuca M.; Berrios J.D.J.; Pan J.; Arribas C.; Pedrosa M.M.; Morales P.; Cámara M. · International Journal of Food Sciences and Nutrition (2025) · DOI: 10.1080/09637486.2025.2466112

Resumen

Formulations based on a mixture of corn: lentil flours (70:30) (93.75%), salt (1.25%), sugar (5%), 5 or 20% of Hylon® V, were fortified with 5 and 20% of fermented Cabernet Sauvignon grape skin or seed, and unfermented Chardonnay grape seed flours, and evaluated for their functional components. The incorporation of winemaking by-products increased the dietary fibre content. Soluble sugars and arabinoxylans content depended only on corn:lentil flours presence. The total starch content varied between 42.55 g/100g to 58.41 g/100g and the highest concentrations of resistant starch were determined in formulations with 20% Hylon® V. Total phenols, total flavonoids, and anthocyanins, were higher in all formulations with 20% fermented Cabernet Sauvignon skin or unfermented Chardonnay seed flours, regardless the content of corn:lentil flours. Winemaking by-products represent potential functional and prebiotic novel ingredients for new functional food products.

Instituciones: Universidad Nacional de Moquegua