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- W3138869319 abstract "The sustainable use of resources and industrial waste is an important objective for environmental preservation and in the search for potential new foods and ingredients. Considering the size and importance of the wine industry, the use of winemaking waste in a sustainable manner is important for producers. Given the nutritional characteristics of this by-product, its use as an ingredient may be an interesting source of income, especially in Portugal, where around 183 thousand tons of this waste are generated annually. In addition to studies regarding the nutritional characteristics and active constituents, it is necessary to evaluate the acceptability of potential buyers to different food matrices resulting from the incorporation of grape pomace flour. This study was designed to evaluate the acceptability of sweet cookies with the incorporation of different percentages of grape pomace flour resulting from the vinification of Arinto and Touriga Nacional grape varieties. The sensory assessment of 149 individuals was evaluated using a questionnaire developed for this purpose. The results obtained are not conclusive, but there is a tendency for the preference for cookies with the incorporation of grape pomace flour at 15% versus incorporation of 20%, independent of the cast used." @default.
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- W3138869319 date "2021-03-01" @default.
- W3138869319 modified "2023-10-18" @default.
- W3138869319 title "Preliminary sensory evaluation of grpe pomace flour sweet cookies" @default.
- W3138869319 doi "https://doi.org/10.19277/bbr.18.1.249" @default.
- W3138869319 hasPublicationYear "2021" @default.
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