Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations

• Autorzy: Kuchtova V. , Kohajdova Z. , Karovicova J. , Laukova M.
• Języki publikacji: EN

Abstrakty

EN

This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins signifi cantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively.

Słowa kluczowe

EN

cake; grape; Vitis vinifera; cereal; non-grain plant; flour; vegetable; fruit; baking; physical property; textural property; sensory property; grape skin; seed preparation; food quality; nutritional value

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 4
• Opis fizyczny: p.309-317,fig.,ref.

Twórcy

autor

Kuchtova V.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, Bratislava, Slovakia

autor

Kohajdova Z.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, Bratislava, Slovakia

autor

Karovicova J.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, Bratislava, Slovakia

autor

Laukova M.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, Bratislava, Slovakia

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Identyfikatory

DOI

10.2478/pjfns-2018-0004