Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.
O amido é um carboidrato encontrado em abundância na natureza, podendo ser extraído de diversas fontes botânicas. Este polímero natural possui potencial aplicação em diversos ramos da indústria com destaque para o ramo alimentício. O feijão é altamente consumido e produzido no Brasil, porém existem muitas perdas devido às condições de armazenamento inadequadas. Devido a isso a extração do amido dos feijões que tiveram sua qualidade prejudicada é uma opção encontrada para reduzir o desperdício. O amido de feijão pode ser aplicado em diversos processos tecnológicos. Para isso seu comportamento deve ser estudado e conhecido, por meio de técnicas que determinam suas propriedades de pasta, térmica e de degradação quando submetido ao calor.
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