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Preliminary sensory evaluation of salty crackers with grape pomace flour

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dc.contributor.authorPalma, M.Lidia
dc.contributor.authorNunes, M.Cristiana
dc.contributor.authorGameiro, Rita
dc.contributor.authorRodrigues, Marta
dc.contributor.authorGothe, Sarah
dc.contributor.authorTavares, Nelson
dc.contributor.authorPego, Cintia
dc.contributor.authorNicolai, Marisa
dc.contributor.authorPereira, Paula
dc.date.accessioned2021-07-16T12:29:29Z
dc.date.available2021-07-16T12:29:29Z
dc.date.issued2020
dc.description.abstractGrape 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 Alentejo region of Portugal in a recipe for salty crackers, which were submitted to sensory evaluationby 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, both the Touriga Nacional and Arinto samples, which presented the highest result averagespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBiomed. Biopharm. Res., 2020; 17 (1): 33-43pt_PT
dc.identifier.doi10.19277/bbr.17.1.222pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/21634
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherALIESpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectgrape pomacept_PT
dc.subjectsalty crackerspt_PT
dc.subjectsensory evaluationpt_PT
dc.subjectTouriga Nacionalpt_PT
dc.subjectArintopt_PT
dc.titlePreliminary sensory evaluation of salty crackers with grape pomace flourpt_PT
dc.title.alternativeAvaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uvapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBiomedical and Biopharmaceutical Researchpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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