Grape Pomace Flour for Incorporation into Cookies: Evaluation or Nutritional, Sensory and Technological Characteristics

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).100g(-1)), anthocyanins (78.4 mg.100 g(-1)) and antioxidant activity (38.4 mu mol.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.

Automated summary

This study aimed to enrich the nutritional value of cookies by preparing a flour with grape pomace and incorporating it into the formulation. The flour exhibited high concentrations of phenolic compounds, anthocyanins, and antioxidant activity. The cookies made with the blend of flours showed superior macronutrients, digestible proteins, microbiological safety, and texture, which were well-accepted by consumers.