Mission Objectives
Our goal is to study the effects of antioxidative properties of grape seeds. The project's goals can be summarized as follows: - To quantify health-beneficial factors, including antioxidant properties, in grape seed flour and oil
- To determine preservation of antioxidant properties during preparation of a model food system
- To investigate consumer response and cost-efficiency of the functional food product
To accomplish this our project is broken down into three studies as described below.
Three Studies
Study 1: In the first stage we analyzed the antioxidant content and properties of grape seed flours and oil made from Ruby Red, Norton, Concord, and White grapes. Several chemical analysis were done in the lab, lab materials and space provided by our mentor. These chemical test measured concentration and effectiveness of the antioxidant extracted from the eight sample, four flours and four oils. Based on the results of the chemical analysis we chose two types of grape seed flour and oil for the second study.
Study 2: The second study is the bread analysis. The flour and oil from the two varieties of grapes chosen from the first study were baked into whole wheat bread along with a control loaf. Bread containing flour and oil from each variety of grape was baked at three different temperature (375, 400, 425 F) and three different times (20 min, 30 min, and 40 min) for each temperature. There was also an unbaked dough control. After the bread was baked, the same chemical tests used in the first study were used to evaluate antioxidant content. These results were compared to the unbaked dough and control loafs. One loaf waschosen for the third study.
Study 3: After preliminary taste testing in the lab, the final product was evaluated by GEMS100 students. Sensory tests were be performed, where the consumers rated the product in taste, smell, appearance, and other factors that contribute to product appeal. These results were used to determine if the bread product would be acceptable to consumers.
