Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics
Mauro Fontana, Deborah Murowaniecki Otero, Aline Machado Pereira, Roberta Bascke Santos, Márcia Arocha Gularte
Abstract
The work aims to prepare a flour with grape pomace and incorporate it into the formulation of cookies for enriching them nutritionally. Flours showed a high concentration of phenolic compounds (272.9 mg of gallic acid equivalent (GAE).100 g−1), anthocyanins (78.4 mg.100 g−1) and antioxidant activity (38.4 µmol.g−1) through the ABTS method, as for macronutrients carbohydrates (55.9%), lipids (10.3%) and fibers (22.6%) were the ones that stood out the most. Cookies made with a blend of flours stood out against the same macronutrients as flours, with highly digestible proteins (75%), in addition they were microbiologically safe, with low hardness and fracturability (>90 N.s−1 and 40 N.mm−1 respectively). The products presented the necessary acceptance required for new products and purchase intention by the consumers.