| dc.creator |
NAYIR, Nahide |
|
| dc.creator |
Turk-Asian, Sinem |
|
| dc.creator |
ŞEN, Hicran |
|
| dc.creator |
GÜL, Hülya |
|
| dc.creator |
Gul, MEVLÜT |
|
| dc.creator |
Acun, Sultan |
|
| dc.date |
2016-12-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T12:03:00Z |
|
| dc.date.available |
2020-10-06T12:03:00Z |
|
| dc.identifier |
f96a8c1c-5e37-4a7f-81af-bacff1fc03c4 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/f96a8c1c-5e37-4a7f-81af-bacff1fc03c4/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/76697 |
|
| dc.description |
The aim of this study was to determine consumer acceptance for breads fortified with the grape pomace by products of wine industry. Pomaces were added to bread flour at 0, 5, 7.5 and 10% levels. After sensory analyses the four most preferred breads [Narince seed flour (NSF), Narince pomace without seed flour (NWSF), Okuzgozu seed flour (OSF) and Okuzgozu pomace without seed flour (OWSF) at 5% level] and control bread were subjected to consumer evaluation tests. Breads with 5% NSF and OSF were preferred most and rated acceptable. NSF and OSF containing breads were preferred to NWSF and OWSF breads. 48% of participants stated that their preferred time for eating the presented breads was at breakfast, 37% preferred eating them at dinner, 65% believed that the fibre content of the presented breads was normal, and 78% considered the breads to be healthy. However, the number of participants who evaluated the bread as healthy increased to 96% after they had been informed of the health benefits of bread supplemented with grape pomace. This indicates that the market potential of these breads may be increased by informing consumers about the health benefits of breads containing grape seeds or grape pomace. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
CONSUMER ACCEPTABILITY OF BREAD PRODUCED FROM BY-PRODUCTS OF WINE INDUSTRY |
|
| dc.type |
info:eu-repo/semantics/article |
|