Figure 4.
Radar chart of sensory analysis of jelly samples (F1—grape pomace extract with the granularity of <125 μm; F2—grape pomace extract with the granularity of ≥125–<200 μm; F3—grape pomace extract with the granularity of ≥200–<300 μm; 7—7 g of gelatin; 8.5—8.5 g of gelatin; 10—10 g of gelatin).
