Effects of white grape preparation on sensory quality of cookies

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

doi:10.1515/acs-2016-0014

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.

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Effects of white grape preparation on sensory quality of cookies

Abstract

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