Evaluation of the Effect of Grape Seed Powder on the Nutritional Value, Antioxidant Activity, Color, and Sensory Quality Characteristics of Functional Cake Production
International Journal of Design and Nature and Ecodynamics, vol.21, no.5, pp.1467-1478, 2026 (Scopus)
- Publication Type: Article / Article
- Volume: 21 Issue: 5
- Publication Date: 2026
- Doi Number: 10.18280/ijdne.210523
- Journal Name: International Journal of Design and Nature and Ecodynamics
- Journal Indexes: Scopus, CAB Abstracts, Natural Science Collection (ProQuest), Biological Science Database (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Page Numbers: pp.1467-1478
- Keywords: antioxidant activity, biological activity, cake, dietary fiber, functional foods, grape seed powder, organoleptic indicators, phenolic compounds, polyphenols, statistical analysis
- Azerbaijan State University of Economics (UNEC) Affiliated: Yes
Abstract
The objects of the study were grape seed powder (GSP), wheat flour, and cake samples prepared on their basis, auxiliary materials, technological methods, and means. The problem is that the effect of adding GSP to functional cake formulations on the nutritional value, antioxidant activity, physicochemical, and sensory quality characteristics of the product, as well as the optimal level of addition, has not been determined. In the cake formulation, 4, 8, 12, 16, and 20% of wheat flour was replaced with GSP. Comparative analysis of the raw materials showed that the total dietary fiber content in GSP was 35.15 g/100 g, whereas this indicator was 2.86 g/100 g in wheat flour. The amount of phenolic compounds in GSP was determined as 8386 mg GAE/100 g, while antioxidant activity was 4735 μmol TE/100 g. The physicochemical, antioxidant, color, and sensory characteristics of the cake samples were evaluated. It was determined that as the amount of GSP increased, dietary fiber, phenolic compounds, and antioxidant activity values also increased. The amount of insoluble dietary fiber increased from 1.61% to 8.22%, while soluble fiber increased from 1.23% to 2.13%. The total phenolic compound content increased from 83.51 mg GAE/100 g to 211.88 mg GAE/100 g, and antioxidant activity increased from 2.01 to 51.92 μmol TE/100 g. Color analyses showed a decrease in the L value from 45.60 to 33.25, indicating darkening of the product. According to the results of sensory evaluation and analysis of variance, the sample containing 8% GSP had the highest overall acceptability score (8.9 points; p < 0.05). Therefore, the 8% supplementation level was evaluated as the most favorable compromise between functional properties and sensory quality within the tested range.