Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract
Dry matter and total phenols content (TPC) of doughs and biscuits at different levels of grape skin extract encapsulated into maltodextrins (GSM) enrichment. Values are means ± SD (n = 3). The same superscript letter under each column indicates the means are not statistically different according to analysis of variance (ANOVA) and Tukey’s post hoc test (p < 0.01). TPC theoretical value based on the TPC of control dough, extract addition level and extract TPC. GAE: gallic acid equivalents.