Citation link:
Authors:
Stoykova, Vanya; Baycheva, Stanka
Title:
DETERMINING THE OPTIMAL QUANTITY OF GRAPE POMACE POWDER IN BREAD USING STATISTICAL METHODS
Date of Issue:
2023
Is Part of:
APPLIED RESEARCHES IN TECHNICS, TECHNOLOGIES AND EDUCATION
Publisher:
Тракийски университет - Стара Загора
Identifiers:
1314-8796 [issn]
Type:
Article
Language:
eng
Subject:
Food waste; Sustainable food production; Value-added products; Antioxidants; Polyphenols; Dietary fiber; Health benefits; Sensory evaluation; Texture analysis
Abstract:
In this study, the influence of grape pomace flour (GPP) on the main characteristics of bread was evaluated, and the optimal amount of GPP in the product was determined. The results show that an optimal amount of 5,46% raw material from GPP preserves the main characteristics of the bread. 14 of the main characteristics of GPP-added bread were found to be sufficiently informative. It is shown that the relationship between the data reduced to two principal components of the created feature vector
can be represented with 98% accuracy. The results of this study provide information on the use of GPP as an additive in bread and can serve as baseline data for future evaluations and studies related to express automated analysis of this food product.
