Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Mishela TEMKOV, Elena VELICKOVA, Viktorija STAMATOVSKA, Gjore NAKOV
The aim of this study was to investigate the consumers’ attitude towards the use of food industry waste in newly formulated cookies as well as the consumers’ acceptance of these cookies incorporated with grape pomace powder (GPP). Total of 13 varieties of cookies were evaluated by sensory trained panel using hedonistic analysis including an attitude survey. Cookies were prepared with dried grape skin and seeds milled into powder as a replacement for the flour. Four different concentrations (2.5, 5.0, 7.5, and 10.0 %) of GPP with 3 different granulations (0.25, 0.50, 1.00 mm) were prepared and compared to the control sample (without GPP). More than a half of the surveyees are aware of the term functional food and they are eager to try food that contain food waste in it, but unfortunately they are not well informed on how the food waste is disposed and managed. The sensory analysis showed that newly developed cookies are well accepted from the panellists due to their good appearance, likable colour, pleasant aroma and taste with those that contain GPP in granulation 1.00 mm being the best ones.
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