381: Characterization and Application of White Grape By-Product Flour as Partial Substitution of Wheat Flour in Cookies and Cakes

Introduction

The waste generated in the fruit and vegetable production chain ranges from 10% to 35%. Despite the potential benefits, such as high dietary fiber content and bioactive compounds, these residues are largely underutilized. Reducing waste and adding value to by-products is essential to promote sustainable consumption and production practices. In the production of white wine, pomace is often used for composting. However, if this by-product is dried, milled, and sieved, it can be incorporated as functional ingredients in cookies and cakes, thereby adding value to a by-product and contributing to health and sustainability.

Methods

The white grape pomace was pressed to remove a liquid fraction, dried at 45°C for 24 h, sieved (300mm), and characterized for its centesimal composition, microbiology properties, water activity, phenolic compounds, and antioxidant capacity. Wheat flour was partially substituted with grape pomace flour at 10, 20, and 30% in cookies and 10, 15, and 20% in cakes. The baked products were analyzed using the same analysis conducted for the pomace flour, along with texture and sensorial analysis.

Results

The results showed that flour made from white grape pomace can serve as a functional ingredient that is not only rich in dietary fiber and bioactive compounds but also in sugar content. Unlike red grapes, white grapes do not contribute to distinct grape flavors and colors, making them ideal for products with other flavors. Substituting up to 20% wheat flour with pomace flour in cookies and cakes yielded positive sensory results without compromising technological aspects. In addition to enhancing nutritional value, pomace contributes to reducing the added sugar in the formulations, which is particularly important to try to minimize the incidence of the front-of-pack labels indicating high sugar content in many countries.

Significance

Reducing environmental impact by using fruit by-products, enhancing resource efficiency, adding value, and improving food nutritional value. It creates economic opportunities and aligns with the United Nations' Sustainable Development Goals, promoting responsible consumption, production, and sustainability.

Authors: Tatiana G. Matuda, Camila G. Rubio, Eduardo R.A. Amaral, Carmen C. Tadini