期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 54, 期 4, 页码 1299-1305出版社
WILEY
DOI: 10.1111/ijfs.14119
关键词
Cookies; functional properties; grape pomace; phenols; waste valorisation
资金
- Department of Biotechnology, Ministry of Science & Technology, Government of India
Fruit juice industries and wineries generate considerable amount of grape pomace as waste from fresh grapes. However, the nutritional assets of grape pomace that include antioxidants, mainly polyphenols, should not be neglected, and be further processed in developing food supplements. In this study, grape pomace (cv. Muscat) was found to be indeed nutrient-rich. This pomace was subsequently employed in development of grape pomace cookies, as a functional snack. The characterisation of the grape pomace cookies delineated their healthfulness in terms of antioxidant potential, and storability in terms of higher shelf life, at 6% w/w in cookie dough. The present study highlights the importance of utilising a wasted bioresource in adding functional value to a common food that otherwise is only a fat-rich snack.
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