Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods
Table 5
Potential ability of semiliquid food ingredients recovered from GS to increase the FRAP values (mmol Fe(II) eq/kg) of various .
Food
GS ingredient
FRAP value (mmol Fe(II) eq/kg)
Cluster 1 : beverages and ice-type desserts
Energy drinks with or without sugar
Unfortified
–
not detectable
GS-fortified (1 : 10)
2% GS
0.41
Noncarbonated flavored water
Unfortified
–
not detectable
GS-fortified (1 : 10)
2% GS
0.41
Soft drink (Cola, Fanta)
Unfortified
–
0.04–0.08
GS-fortified (1 : 10)
2% GS
0.44–0.48
Ice-type desserts
Unfortified
–
0.00–0.09
GS-fortified (1 : 10)
2% GS
0.41–0.49
Cluster 2 : bread and bakery products
Bread
Unfortified
–
0.31–0.53
GS-fortified (1 : 10)
10% GS
1.83–1.85
Waffles
Unfortified
–
0.08–0.20
GS-fortified (1 : 10)
10% GS
1.87–1.98
Muffins
Unfortified
–
0.37–0.46
GS-fortified (1 : 10)
10% GS
2.13–2.21
Biscuits
Unfortified
–
0.01–0.33
GS-fortified (1 : 10)
10% GS
1.81–2.01
FRAP values of conventional foods have been reported elsewhere [33]. FRAP values for 2% GS, and 10 % GS were 4.1, and 18 mmol Fe(II) eq/kg, respectively. FRAP values of the GS-fortified foods were calculated based on the above-reported values considering addition level 1 : 10 for both the 2% and 10% GS.
