Research Information System
Journal of Culinary Science and Technology, 2026 (ESCI, Scopus)
The grape pomace, a by-product of grape processing industry, can enhance the nutritional characteristics of baked and extruded foods. This study aims to fortify the crisps by adding black grape pomace (BGP) extracts, increasing mineral, polyphenol, and antioxidant compound concentrations. The addition of BGP decreased pH values and increased ash content in the crisps. As the BGP level increased, L* and b* values declined, while a* values rose. Total phenolic content raised by 4.05 to 8.84 folds. Anthocyanin content also increased, resulting in darker crisps. Radical scavenging activity improved by 17.5 to 52.5 times compared to the control. BGP enriched the crisps with major minerals such as K, Ca, and Mg, as well as such antioxidant compounds (+)-catechin and procyanidin B1. This study demonstrates the applicability of BGP in crisp production and its positive effects on several physical and chemical parameters.