Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Effects of white grape preparation on sensory quality of cookies

Veronika Kuchtová *, Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, Veronika Kimličková

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9,Bratislava, Slovakia

E-mail: *

Abstract: Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.

Keywords: grape skin pomace, sensory properties, cookies, overall acceptability

Full paper in Portable Document Format: acs_0245.pdf

Acta Chimica Slovaca, Vol. 9, No. 2, 2016, pp. 84—88, DOI: 10.1515/acs-2016-0014