E3S Web of Conf.
Volume 215, 2020International Scientific Conference on Biotechnology and Food Technology (BFT-2020)
|Number of page(s)||8|
|Section||Modern Biotechnology in Food Safety and Quality|
|Published online||02 December 2020|
Consumer acceptance and sensorial analysis of bread with grape seed flour
1 Transilvania University of Brasov, Faculty of Food and Tourism, Department of Engineering and Management of Food and Tourism, Castelului street no.148, Brasov, Romania
2 Romanian Academy, CSCBAS &CE-MONT Centre / INCE -Romanian Academy
3 Academy of Romanian Scientists, Assoc. m. Academy of Romanian Scientists
* Corresponding author: firstname.lastname@example.org
Grape seed flour from grape marc, a waste product obtained during winemaking, was analyzed for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread made with varying quantities of grape seed flour. Dough and breads were prepared using different levels of replacement of wheat flour with grape seed flour (0 to 9 %). The method used for the research was that of the scoring scale, and the marks given by the 15 properly trained panelists indicated that a percentage of 5% grape seed flour by the indirect method leads to statistic characteristics close to those of black bread regarding Standard SR 878/1996.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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