Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

The research aimed to study the effects of 0–20% substitution wheat flour with grape pomace powder (GPP) on rheological and pasting properties dough, sensory properties, digestive antioxidant activities prepared biscuits. results analysis showed that incorporation GPP concluded in reduced water absorption (WA) increased dough stability. Rapid visco-analyser (RVA) suggested could increase breakdown value starch paste system but decrease setback peak viscosity. With respect biscuit it was found 5%–15% resulted chewiness hardness Also, recorded significantly improved activity DPPH hydroxyl radical scavenging capabilities. Although vitro digestibility addition displayed minor influence digestion rate, biscuits supplemented a level 10% products good overall acceptability. Additionally, incorporated an amount exhibited nailing oxidation resistance can be considered as food high fiber content, which is option for people pursue modern healthy foods.