Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations
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.
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT |
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| _version_ | 1832569578098524160 |
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| author | Kuchtová Veronika Kohajdová Zlatica Karovičová Jolana Lauková Michaela |
| author_facet | Kuchtová Veronika Kohajdová Zlatica Karovičová Jolana Lauková Michaela |
| author_sort | Kuchtová Veronika |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-2b14463688534e32bec55c6aadf391d9 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-2b14463688534e32bec55c6aadf391d92025-02-02T20:14:59ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168430931710.2478/pjfns-2018-0004pjfns-2018-0004Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed PreparationsKuchtová Veronika0Kohajdová Zlatica1Karovičová Jolana2Lauková Michaela3Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SlovakiaDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SlovakiaDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SlovakiaDepartment of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, SlovakiaThis 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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0004/pjfns-2018-0004.xml?format=INTgrape by-productstotal dietary fibreMixolabphysical propertiessensory evaluation |
| spellingShingle | Kuchtová Veronika Kohajdová Zlatica Karovičová Jolana Lauková Michaela Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations Polish Journal of Food and Nutrition Sciences grape by-products total dietary fibre Mixolab physical properties sensory evaluation |
| title | Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
| title_full | Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
| title_fullStr | Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
| title_full_unstemmed | Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
| title_short | Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations |
| title_sort | physical textural and sensory properties of cookies incorporated with grape skin and seed preparations |
| topic | grape by-products total dietary fibre Mixolab physical properties sensory evaluation |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT |
| work_keys_str_mv | AT kuchtovaveronika physicaltexturalandsensorypropertiesofcookiesincorporatedwithgrapeskinandseedpreparations AT kohajdovazlatica physicaltexturalandsensorypropertiesofcookiesincorporatedwithgrapeskinandseedpreparations AT karovicovajolana physicaltexturalandsensorypropertiesofcookiesincorporatedwithgrapeskinandseedpreparations AT laukovamichaela physicaltexturalandsensorypropertiesofcookiesincorporatedwithgrapeskinandseedpreparations |