02357naa a2200421 a 450000100080000000500110000800800410001902400510006010000220011124501480013326000090028150000210029052011050031165000240141665000250144065000180146565000200148365000170150365000150152065000180153565000150155365000270156865000100159565300230160565300200162865300220164865300200167065300210169065300240171165300200173570000200175570000270177570000200180270000210182270000220184370000170186577300530188221574102023-10-23       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/108201322311864422DOI1 aMACHADO, A. M. R.  aRed wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars production.h[electronic resource]  c2023  aFirst published.  aGrape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (&gt6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes ?few dark spots,? ?light color,? and ?softer,? with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.  aBioactive compounds  aConsumer preferences  aDietary fiber  aFood technology  aPlant fibers  aConsumidor  aFibra Vegetal  aSubproduto  aTecnologia de Alimento  aVinho  aAnálise sensorial  aBarra de cereal  aComposto bioativo  aFibra alimentar  aSensory analysis  aSubproduto do vinho  aWine by product1 aGALDEANO, M. C.1 aSÁ, D. de G. C. F. de1 aSOUZA, E. F. de1 aALCANTARA, M. de1 aFREITAS, S. C. de1 aTONON, R. V.  tFood Science and Technology International, 2023.