Research Article

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Figure 1

Influence of grape skin extract addition at different levels (1.2, 2.3 and 3.5% on dough weight) on the % increase of total phenols content (TPC) and of specific antioxidant capacity (TEAC’ = and TEAC = ) of dough and biscuit, based on the ABTS assay or the ORAC assay. Error bars indicating ± SD are not included since values were calculated from mean values of Table 2 and Figures 2 and 3.