Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

Authors

  • S.I. Sahradyan, A.V. Ghazaryan

Keywords:

cookies, mineral elements, oat flour, red grape wine pomace bio-dust, resveratrol, wheat flour

Abstract

The influence of secondary raw materials in primary winemaking on the
organoleptic and physico-chemical parameters of butter cookies made of wheat
and oat flour has been studied. It was revealed that cookies with this additive
have appropriate consumer properties and physicochemical parameters that
meet accepted standards. It was shown that the processed product was enriched
with the elements necessary for the body. These elements include Na, C, Mg,
Ca, P, Fe, Zn, and Cu, and the powerful antioxidant resveratrol. Obtaining food
additives by processing grape pomace and their use in confectionery products
will contribute to primary winemaking with minimal waste.

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Published

2023-09-28

How to Cite

S.I. Sahradyan, A.V. Ghazaryan. (2023). Preparation of Functional Cookies with Red Grape Pomace Bio-Dust. AgriScience and Technology, 2(82). Retrieved from https://journal.anau.am/index.php/anau/article/view/424

Issue

Vol. 2 No. 82 (2023): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.