Caracterización de galletas elaboradas con cascarilla de orujo de uva

Translated title of the contribution: Characterization of cookies made with deseeded grape pomace

Rafael Canett Romero*, Ana Irene Ledesma Osuna, Rosario Maribel Robles Sánchez, Rafael Morales Castro, Liliana León-Martínez, Rosaura León-Gálvez

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

18 Scopus citations


The objective of this study was to evaluate deseeded grape pomace as a potential ingredient to elaborate some food products. Cookies were made with flour containing four levels of deseeded grape pomace (0, 5, 7.5 and 10%). Moisture, protein, ashes, fat, tannins and dietary fiber contents were determined in both the deseeded of grape pomace and the cookies. Besides, color, sensorial acceptability and biological evaluations of Net Protein Ratio (NPR), Apparent Digestibility (AD) and True Digestibility (TD) of Protein were determined to the cookies. Substantial amounts of dietary fiber and ashes were found in both the deseeded grape pomace and the cookies. Total dietary fiber increased while adding more deseeded grape pomace. Cookies were well accepted as observed in the sensory evaluation, showing no significative differences among the four levels of deseeded grape pomace addition. The addition of deseeded grape pomace imparted a darker color to the cookies. The dark color was greater in the samples containing more fiber which was indicated by the lower L color value. Regarding nutritional analysis, the higher the deseeded grape pomace addition, the lower the NPR, AD, and TD values. The NPR was affected in greater degree, although these differences were not significant. It is possible to use deseeded grape pomace as an ingredient to make high fiber cookies with acceptable sensorial attributes.

Translated title of the contributionCharacterization of cookies made with deseeded grape pomace
Original languageSpanish
Pages (from-to)93-99
Number of pages7
JournalArchivos Latinoamericanos de Nutricion
Issue number1
StatePublished - Mar 2004


Dive into the research topics of 'Characterization of cookies made with deseeded grape pomace'. Together they form a unique fingerprint.

Cite this