Desenvolvimento e caracterização de doce cremoso de bagaço de uva vinificada

Abstract

The production of grapes and their derivatives are increasing annually in Brazil and worldwide. Brazilian production is 1.5 million kilograms, with the South region accounting for 663.2 million kilograms in the 2017/2018 harvest, generating a volume of 164 million kilograms of bagasse, representing 30% of processed grapes with a tendency to increase in line with production growth. This waste, which is expensive for industry to handle, is rich in bioactive components, encouraging its use. The general objective of this study is to present a technical alternative for the use of the co-product, the vinified red grape marc, originated in the winemaking process, through the development and characterization of creamy sweets. This dissertation is presented in the form of two articles. The first is a literature review on the fate of vinified pomace, the impact and perspectives on the environment and its more sustainable use. The second article presents the development and characterization of creamy sweets from the pomace of vinified grapes. For this, we used the Vitis vinifera grape marc from Marcelan, Cabernet Franc and Merlot varieties, obtained after vinification. Two formulations of creamy sweet grape marc cake were prepared, one with pectin (Pectin) and one with agar and carrageenan gums (Gums). After standardization, pomace and the two formulations wer analyzed for centesimal, microbiological, rheological, sensory and bioactive composition. There was a significant reduction (p<0.05) in the pomace anthocyanin values (13.1 mg.g-1) for sweets with Pectin (3.61 mg.g-1) and gums (3.93 mg.g-1), probably due to the application of heat treatment. Regarding antioxidant capacity, there was no significant difference, with an average inhibition of 53.95% (p>0.05). The microbiological parameters and the physicochemical analyzes were evaluated in compliance with the legislation in force. The two creamy candies showed rheological behavior. Creamy candies showed promising results in sensory analysis, especially sweet Pectin, with 88% of evaluators claiming that they would certainly, or probably, would buy it. It is concluded, therefore, that the bagasse of vinified grapes can be used for the production of creamy candy, conserving part of its bioactive potential, mainly antioxidants, with a good consumer acceptance.