Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies.

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Bibliographic Details
Main Authors: Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
grape by-products
total dietary fibre
Mixolab
physical properties
sensory evaluation
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT
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