Grape pomace is the main by-product of grape processing industries which is a good source of hydrocolloids such as pectin and fibers. The possibility of substitution of pectin with the grape pomace powder (GPP) in a fruit filling was evaluated. In terms of rheological point of view, the more GPP content, the more elastic and viscose modulus, loss tangent and the complex viscosity were observed. The closest treatment to the Control sample (0.5 g high-methoxyl pectin), statistically (p < 0.05) was seen to be T3 (7.5 g GPP). The obtained results from confocal laser scanning microscopy (CLSM) and the fluorescence microscopy assays were in agreement with the rheological tests
