CHANGES IN BAKING AND SENSORY PROPERTIES OF WHEAT BREAD AND MUFFINS WITH THE ADDITION OF GRAPES

Grape juice residue i.e. peel and seeds were dried in a cabinet drier at 60oC for 5 hours. Dried grape peel and seed powder were utilized in the bread and muffins, which were found to be rich in total phenolic compounds, anthocyanins and ascorbic acid. On addition of grape peel and seed powder to the bread at 2 per cent and 4 per cent in each there was increase in weight, volume, specific volume. The shelf life of bread with grape peel and seed powder was more than control. The appearance, colour, texture and taste of bread and muffins with grape peel and seed powder was more eye appealing than control with higher sensory scores