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IMPROVING THE FUNCTIONAL AND SENSORY PROPERTIES OF BISCUITS BY ADDITION OF GRAPE POMACE
Abstract
The purpose of this research was to improve the nutritional and sensory properties of butter biscuits by addition of grape pomace. The pomace derived from two grape varieties, Pinot Noir and Italian Riesling, was dried at 60пїЅC for 8 hours daily, three days in a row. In the butter biscuits recipe, the wheat flower was replaced with three doses of grape pomace (10, 20 and 30%) added in the form of powder. A control sample, without any addition of grape pomace, was also prepared. The biscuits were analyzed in terms of polyphenolic compounds by high performance liquid chromatography. Also, sensory properties were evaluated using the point scale method. In the samples with grape pomace addition were identified phenolic compounds such as gallic, ferulic, coumaric, and caffeic acid. Also, epicatechin, quercetin, kaempferol and resveratrol were identified. In the samples with addition of Pinot Noir pomace were recorded higher levels of phenolic compounds than in the biscuits with Italian Riesling pomace. The level of phenolic compounds recorded in the biscuits has increased with the dose of grape pomace. All samples obtained with addition of grape pomace showed higher levels of phenolic compounds compared with control sample. The sensorial analysis highlights a change in the color of the biscuits to brown, compared to the control sample. The color intensity was directly influenced by the grape pomace dose. The highest color intensity was observed in the biscuits with 30% grape pomace. Our results reveal that the samples with 20% grape pomace recorded the highest score in organoleptic tests being the most indicated for the proposed purposes. The addition of grape pomace in the biscuits led to improving both nutritional function by increasing the bioactive compounds level and the sensory characteristics. The obtained findings are useful to develop new functional products by exploiting the antioxidant potential of grape pomace.
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