Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour

Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties 'Isabel' and 'Bordo' were dried in an air circulation oven at 85 degrees C for 6 hours to obtain the flour. Three formulations of breakfast extruded cereals were prepared with 10, 15 and 20% of grape flour to replace corn grits. The formulas were analyzed with regard to their phenolic compounds, fibers, instrumental texture and sensory evaluation so that the samples' general acceptance could be verified. Breakfast cereals with higher phenolic content were those made with 20% of seed and peel flour; fibers rates were similar and the most accepted were those containing 15 and 20% residue flour. The use of residues from the wine industry is an alternative to reduce the risk of pollution by inadequate disposal. The flour produced in this study is rich in fibers and bioactive compounds and represents an alternative source of human food.