Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours

Functional muffins were developed by whole wheat (Triticum aestivum L.), whole siyez wheat (Triticum monococcum L.), and whole oat (Avena sativa L.) flours with grape seed flour (GSF) at 7.5% and 15% ratio which is an important by‐product of the food industry. Antioxidant capacities, physicochemical, color, textural, and sensorial properties of muffins were evaluated. Total phenolic contents and antioxidant capacities of muffins were enhanced significantly (p < .05) with GSF addition. Whole oat flour muffins exhibited higher total phenolic contents and antioxidant capacities than others. Hardness and chewiness values (p < .05) of all muffins were significantly different from each other. L, a, and b values were decreased in crumb and crust with increased amounts of GSF. According to sensory analysis results, there were no significant differences (p > .05) between muffins of whole wheat, whole siyez, and whole oat flours. Based on the results, GSF can be used for the enrichment of bakery products to prepare functional food. PRACTICAL APPLICATIONS: This study has been carried out to produce functional muffins that may provide additional health benefits, besides finding a solution of food waste management. Grape seeds have been associated with positive health effects according to their high antioxidant capacity related to their rich content of polyphenols. The processes of wine, fruit, pekmez, and vinegar produce significant quantities of solid organic waste and by‐products, including grape pomace, seed, and skins after pressing the grape. The usage of these valuable by‐products in food is important for the reduction of food waste, improvement of public health according to their high antioxidant capacity and sustainability. The present study focuses on total phenolics, antioxidant capacities, physicochemical, color, textural, and sensory properties of functional muffins. To the best of our knowledge, this is the first study that has focused on the effect of adding grape seed flour (in two different doses 7.5% and 15%) for the development of innovative functional muffins produced using different types of flours including whole wheat (Triticum aestivum L.) flour, whole siyez wheat (Triticum monococcum L.) flour, and whole oat (Avena sativa L.) flour.