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  1. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
  2. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87
  3. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87, Issue 1, March 2017
  4. Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies
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Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87, Issue 4, December 2017
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87, Issue 3, September 2017
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87, Issue 2, June 2017
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 87, Issue 1, March 2017
Sustainability Assessment of Community Forestry Practices in Nepal: Literature Review and Recommendations to Improve Community Management
Identification and Protein Fingerprinting of Staphylococcus aureus Species Isolated from Tooth Decay
Interaction of Citrate-Capped Gold Nanoparticles with the Selected Amino Thiols for Sensing Applications
Agronomic Performance and Nutrient Accumulation Behaviour in Groundnut-Cluster Bean Cropping System as Influenced by Irrigation Water Salinity
Evaluation of Flubendiamide Against the Lepidopteran Predators of the Lac Insect, Kerria lacca (Kerr)
Protective Effect of Bauhinia variegata Leaf Extracts Against Oxidative Damage, Cell Proliferation and Bacterial Growth
Effect of Pre-sowing Treatments on Seed Germination Behavior of Hedychium spicatum Buch.-Ham ex Smith
Hydrogen Peroxide Induced Deoxyribonucleic Acid Damage Preventive Activity of Selected Valeriana Species from West Himalaya
Molecular Screening of Blast Resistance Gene Pi2 in Indian Rice Landraces (Oryza sativa L.) and its Verification by Virulence Analysis
Frequency of Antimicrobial-Resistant Genes in Salmonella enteritidis Isolated from Traditional and Industrial Iranian White Cheeses
Evaluation of Fungal Flora and Mycotoxin Contamination in Whole Dried Apricots (Prunus armeniaca L.) from J&K, India
Characterization of Secondary Metabolites from Various Solvent Extracts of Saffron Floral Waste
Molecular Authentication of Medicinal Plant, Swertia chirayita and its Adulterant Species
Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies
Isolation, Identification and Distribution of Culturable Bacteria in Manasbal Lake, Kashmir Himalaya
Combined Application of Candida sp. SSm-39 and Low Dose of Mineral Fertilizer for Improvement of Sesame Cultivation
Alginate Encapsulation and In Vitro Plantlet Regeneration in Critically Endangered Medicinal Plant, Withania coagulans (Stocks) Dunal
Temporal Patterns in Fish Community Structure: Environmental Perturbations from a Well-Mixed Tropical Estuary
Qualitative and Quantitative Seed Characteristics Diversity from Girnar Reserve Forest, Gujarat, India
Effect of Indole-3-Butyric Acid on Clonal Propagation of Mulberry (Morus alba L.) Stem Cuttings: Rooting and Associated Biochemical Changes
Distribution and Analysis of Milk Fat Globule and Crescent in Murrah Buffalo and Crossbred Cow
Karyomorphological Analysis on Several Diploid Populations of Achillea biebersteinii Afan. (Asteraceae) from Iran
Seed Hydro-Priming and In-Situ Moisture Conservation of Direct Seeded Rice: Effects on Emergence, Productivity, Root Behaviour and Weed Competitiveness
Impact Assessment of Fertilizers and AM Fungi on Biomass Production of Jatropha curcas Under Alkali Soil Conditions
Development of a Forewarning Model to Predict Rice Leaf Folder (Cnaphalocrocis medinalis Guenee) Incidence in Punjab, India
Purification and Characterization of Halophilic Organic Solvent Tolerant Protease from Marine Bacillus sp. APCMST-RS7 and Its Antioxidant Potentials
Over-Expression and Immunogenicity of Outer Membrane Protein L (OprL) of Pseudomonas aeruginosa
Predicting Current and Future Distribution of Endangered Tree Dracaena ombet Kotschy and Peyr. Under Climate Change
Characterization of Culturable Actinomycetes Associated with Halophytic Rhizosphere as Potential Source of Antibiotics
Effects of Dietary Anthraquinone Extract on Growth, Metabolic and Haemato-immunological Responses of Cirrhinus mrigala (Hamilton, 1822) Fingerlings
Cycloheximide Efficacy Varies Temporally in Improving Postharvest Performance of Cool Wet Stored Dianthus chinensis L. Cut Sprays
Evaluation of Indian Popular Varieties and Validation of Integrated Pest Management Strategies Against Major Pests of Sorghum
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 86
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 85
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 84
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 83
Proceedings of the National Academy of Sciences, India Section B: Biological Sciences : Volume 82

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Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies

Content Provider SpringerLink
Author Maner, Salama Sharma, Ajay Kumar Banerjee, K.
Copyright Year 2015
Abstract Winemaking is a very old practice. Generation of different wastes during winemaking is well known. Efforts are needed for appropriate disposal of these wastes rather than dumping them in open fields and creating environmental problems. Wine grape pomace has been recorded with nutritional and antioxidant properties. Present study was carried out by replacing part of wheat flour with wine grape pomace powder (WGPP) at levels of 5, 10, 15 and 20 %. While in case of control cookies were made without adding WGPP. Cookies were prepared using two stage method of cooky making. Wine grape pomace powder was added to dry ingredients. The addition of wine grape pomace powder increased antioxidant properties comprising ferric reducing antioxidant power, total phenol content, flavonoid and anthocyanin. Wine grape pomace powder imparts brown colour to cookies as compared to control. The colour intensity was increased with increasing concentration of wine grape pomace powder in cookies. Maximum colour intensity was observed in cookies obtained from T5. Addition of 5 % of wine grape pomace powder (T2) was registered with maximum score in the organoleptic testing. However, the availability of various constituents in pomace is affected by many factors like variety, harvesting at particular stage, maceration duration, yeast strains or culture used for winemaking, winemaking conditions, pressure used for separation of wine from pomace and pomace drying temperature etc. Focused and right efforts are needed to increase the acceptance of cookies having more wine grape pomace powder as consumers will get more antioxidants with cookies.
Starting Page 109
Ending Page 113
Page Count 5
File Format PDF
ISSN 03698211
Journal Proceedings of the National Academy of Sciences, India Section B: Biological Sciences
Volume Number 87
Issue Number 1
e-ISSN 22501746
Language English
Publisher Springer India
Publisher Date 2015-07-01
Publisher Place New Delhi
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Life Sciences Winery waste Acceptance Plant Biochemistry Nucleic Acid Chemistry Cookies Behavioral Sciences Antioxidant Sensory
Content Type Text
Resource Type Article
Subject Environmental Science Agricultural and Biological Sciences
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