Autors: Nuhi F., Idrizi S., Nakov, G. N.
Title: Sensory analysis of muffins with grape pomace flour.
Keywords: sensory analysis, muffins, grape pomace.

Abstract: The waste of the food industry is rich in biologically active substances. By introducing this type of waste in the production of new food products, so-called "functional foods" can be created. The aim of this work was to produce muffins with different amounts of grape pomace (4% and 8%) and to determine their sensory characteristics. It is noted that muffins with grape pomace can "compete" with the traditional ones, and by some parameters they overcome them.

References

    Issue

    58th Annual scientific conference of University of Ruse and Union of Scientists, 2019, Bulgaria, Univeristy of Ruse

    Full text of the publication

    Вид: пленарен доклад в международен форум, публикация в реферирано издание