Exploring the physical and qualitative characteristics of muffins with the addition of yeast wine sediment

Abstract

The winemaking industry produces large quantities of residual yeast annually, which is often considered agro-food waste. This by-product contains valuable bioactive compounds such as proteins, polyphenols, dietary fiber, beta-glucans, and minerals. The present study aimed to sustainably valorize wine yeast by incorporating it into bakery products—specifically, muffins. The research focused on two local white wine varieties, Viorica and Feteasca Regală, testing formulations in which vegetable fat was partially replaced with residual yeast at levels of 20%, 35%, and 50%. The yeast was analyzed for its compositional and physicochemical properties, revealing substantial concentrations of nutrients and antioxidants. Muffin prototypes were evaluated in terms of color, texture, microbiological stability, and sensory attributes. A significant caloric reduction was observed in samples containing 50% yeast, alongside an overall improvement in nutritional content. Product texture became denser and firmer, and color intensity increased. All samples complied with microbiological and physicochemical food safety standards. Sensory evaluation confirmed good consumer acceptability. This research supports the principles of the circular bioeconomy by demonstrating that residual wine yeast can be transformed into a functional ingredient for health-promoting food products, contributing to waste reduction and nutritional diversification.