The impact of agro-industrial by-products in confectionery

Abstract

The use of agro-industrial by-products in the creation of new food products is an important direction for the utilisation of natural resources and the reduction of environmental impact. This study investigated the possibility of partially replacing cocoa powder with grape seed meal in truffles. Grape seed meal, rich in dietary fibre, proteins and phenolic compounds with antioxidant activity, was analysed in terms of its effect on the sensory and nutritional properties of the finished product.