Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

@article{Hayta2014EffectOG,
  title={Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread},
  author={M. Hayta and G. {\"O}zuğur and Hakiye Etg{\"u} and İbrahim Tuğkan Şeker},
  journal={Journal of Food Processing and Preservation},
  year={2014},
  volume={38},
  pages={980-986}
}
  • M. Hayta, G. Özuğur, +1 author İbrahim Tuğkan Şeker
  • Published 2014
  • Chemistry
  • Journal of Food Processing and Preservation
  • In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been investigated. Anti-radical activity (DPPH scavenging activity) of bread samples increased significantly with the increase in GPP level. TPC of bread prepared without GPP addition was 35.29 mg GAE/100 g, whereas 10% GPP addition resulted in the bread with a value of 89.43 mg GAE… CONTINUE READING
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