Preliminary sensory evaluation of salty crackers with grape pomace flour

Detalhes bibliográficos
Autor(a) principal: Palma, M.Lidia
Data de Publicação: 2020
Outros Autores: Nunes, M.Cristiana, Gameiro, Rita, Rodrigues, Marta, Gothe, Sarah, Tavares, Nelson, Pego, Cintia, Nicolai, Marisa, Pereira, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10400.5/21634
Resumo: Grape 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 averages
id RCAP_bb4989a0327e8f09509907d936b7d0d7
oai_identifier_str oai:repositorio.ulisboa.pt:10400.5/21634
network_acronym_str RCAP
network_name_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository_id_str https://opendoar.ac.uk/repository/7160
spelling Preliminary sensory evaluation of salty crackers with grape pomace flourAvaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uvagrape pomacesalty crackerssensory evaluationTouriga NacionalArintoGrape 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 averagesALIESRepositório da Universidade de LisboaPalma, M.LidiaNunes, M.CristianaGameiro, RitaRodrigues, MartaGothe, SarahTavares, NelsonPego, CintiaNicolai, MarisaPereira, Paula2021-07-16T12:29:29Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21634engBiomed. Biopharm. Res., 2020; 17 (1): 33-4310.19277/bbr.17.1.222info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-17T16:11:56Zoai:repositorio.ulisboa.pt:10400.5/21634Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T04:05:23.456004Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Preliminary sensory evaluation of salty crackers with grape pomace flour
Avaliação sensorial preliminar de bolachas salgadas de farinha de bagaço de uva
title Preliminary sensory evaluation of salty crackers with grape pomace flour
spellingShingle Preliminary sensory evaluation of salty crackers with grape pomace flour
Palma, M.Lidia
grape pomace
salty crackers
sensory evaluation
Touriga Nacional
Arinto
title_short Preliminary sensory evaluation of salty crackers with grape pomace flour
title_full Preliminary sensory evaluation of salty crackers with grape pomace flour
title_fullStr Preliminary sensory evaluation of salty crackers with grape pomace flour
title_full_unstemmed Preliminary sensory evaluation of salty crackers with grape pomace flour
title_sort Preliminary sensory evaluation of salty crackers with grape pomace flour
author Palma, M.Lidia
author_facet Palma, M.Lidia
Nunes, M.Cristiana
Gameiro, Rita
Rodrigues, Marta
Gothe, Sarah
Tavares, Nelson
Pego, Cintia
Nicolai, Marisa
Pereira, Paula
author_role author
author2 Nunes, M.Cristiana
Gameiro, Rita
Rodrigues, Marta
Gothe, Sarah
Tavares, Nelson
Pego, Cintia
Nicolai, Marisa
Pereira, Paula
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Palma, M.Lidia
Nunes, M.Cristiana
Gameiro, Rita
Rodrigues, Marta
Gothe, Sarah
Tavares, Nelson
Pego, Cintia
Nicolai, Marisa
Pereira, Paula
dc.subject.por.fl_str_mv grape pomace
salty crackers
sensory evaluation
Touriga Nacional
Arinto
topic grape pomace
salty crackers
sensory evaluation
Touriga Nacional
Arinto
description Grape 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 averages
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-07-16T12:29:29Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/21634
url http://hdl.handle.net/10400.5/21634
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Biomed. Biopharm. Res., 2020; 17 (1): 33-43
10.19277/bbr.17.1.222
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ALIES
publisher.none.fl_str_mv ALIES
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601939423625216

Registros relacionados