Technology Development for Panna Cotta Enriched with Grape Skin Powder with Focus on Nutritional Value and Sustainability

This research investigates the integration of grape skins, a by-product of the winemaking industry, into Panna Cotta formulations to enhance nutritional value, bioactive compound content, and sustainability in food production. The study addresses the underutilization of grape skins, which are rich in pol- yphenols, dietary fibers, and antioxidants with proven health benefits. Four Panna Cotta variants were developed by incorporating grape skin powder at 1%, 2.5%, 5%, and 7.5% concentrations,...