Effects of white grape preparation on sensory quality of cookies
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9,Bratislava, Slovakia
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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