The present poster communication reports the first activities of the PhD thesis project. Grape pomace, a winemaking by-product, has been added to bakery products with the aim of enhancing winery by-products in a circular economy perspective. Following this approach, this by-product can be exploited in the food field to obtain functional, innovative, and sustainable products. In this context, different particle sizes of grape pomace powder (425, 300, 212, and 150 μm) have been added in muffins formulation to assess their influence on chemical, textural and sensorial properties, as well as to improve the content of antioxidant compounds and dietary fibres.
Effect of the addition of different particle sizes of grape pomace powder on chemical, textural and sensorial properties of fortified muffin
Marica Troilo
2021-01-01
Abstract
The present poster communication reports the first activities of the PhD thesis project. Grape pomace, a winemaking by-product, has been added to bakery products with the aim of enhancing winery by-products in a circular economy perspective. Following this approach, this by-product can be exploited in the food field to obtain functional, innovative, and sustainable products. In this context, different particle sizes of grape pomace powder (425, 300, 212, and 150 μm) have been added in muffins formulation to assess their influence on chemical, textural and sensorial properties, as well as to improve the content of antioxidant compounds and dietary fibres.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
