2 documents found, page 1 of 1
Modelling and optimization of the processing of a healthy snack bar made of gra...
Santiago-Ramos, Rocío; Silva, Cristina L. M.; Ramos, Inês N.A snack made of 36% by-products of grape and tomato pomaces was developed, also including other ingredients such as oats, chia, quinoa, honey, and peanut butter. The recipe was defined as tasty and healthy by a focus group. The snack was produced by using forced air at three different drying temperatures (50 °C, 60 °C and 70 °C). The Newton, Page, Henderson & Pabis, and Midil-li-Kucuk models fit the drying curv...
A fruit snack including grape and tomato pomaces - assessment of the effect of ...
Santiago-Ramos, Rocío; Ramos, Inês N.; Silva, Cristina L. M.A fruit snack bar was created, composed of 36.4% of tomato and grape pomaces and containing as well other foods like oats, chia, and quinoa. Grape pomace is rich in dietary fibre and is a source of protein, and tomato pomace has a great nutraceutical value since it has a high content of carotenoids. The snack was developed taking into consideration the comments of a focus group that attended three questionnaire...