A consumer evaluation of salt‐reduced tomato soup and vegetable juice made with grape pomace
Jamal Amyoony,
Mackenzie Gorman,
Rachael Moss
et al.
Abstract:Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally … Show more
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