Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

<div>Influence of grape skin extract addition at different levels (0, 1.2, 2.3, and 3.5% on dough weight) on the specific antioxidant capacity (TEAC = <span class="nowrap"><svg height="12.584pt" id="M77" style="vertical-align:-3.29567pt" version="1.1" viewbox="-0.0498162 -9.28833 94.6396 12.584" width="94.6396pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M797 0V26C739 32 732 36 732 103V296C732 394 682 449 605 449C576 449 550 437 529 423C504 407 475 389 446 366C425 418 382 449 334 449C303 449 279 437 253 421C222 403 201 385 180 371V452C135 432 85 419 41 411V388C99 379 102 374 102 310V103C102 38 93 32 27 26V0H238V26C189 32 180 38 180 103V338C210 363 250 390 289 390C351 390 377 348 377 275V103C377 37 368 32 306 26V0H520V26C465 32 456 38 456 101V296C456 314 455 326 453 338C491 369 529 390 565 390C628 390 653 345 653 274V107C653 36 642 32 583 26V0H797Z"></path></g><g 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Different lowercase letters indicate means statistically different for the ABTS results, while uppercase letters indicate means statistically different for the ORAC results, according to ANOVA analysis and post hoc Tukey’s test (p&lt;0.01). Error bars indicate ± SD of mean values (n = 3).</div>

International Journal of Food Science

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Figure 3

Figure 3: Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 