Abstract
Grape pomace, a by-product of winemaking, contains numerous chemical compounds with high nutritional value and potential benefits for human health, which enable its use for product enrichment in different industries from cosmetics to food. The aim of this study was to incorporate the grape pomace flour of the Touriga Nacional and Arinto grapes varietals from the Alentejo region of Portugal in a recipe for salty crackers, which were submitted to sensory evaluation by applying a hedonic test to 53 individuals. The results of the evaluation show a clear tendency of preference for the crackers with 10% of grape pomace flour, both in the Touriga Nacional and Arinto samples, which presented the highest result averages.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
