Desenvolvimento de pães a partir da incorporação de farinha de casca de uva Syrah da Campanha Gaúcha

Abstract

Grapes (Vitis spp.) are fruits consumed in various forms, such as wine, juice, jams, and other products. However, grape pomace is often overlooked and underutilized, despite its nutritional and antioxidant properties. The large-scale disposal of grape pomace leads to significant environmental impacts, as vast amounts of this residue accumulate. Therefore, exploring ways to utilize this winemaking by-product can bring substantial economic and environmental benefits. The research focused on the Campanha region, located in the state of Rio Grande do Sul, Brazil, an area renowned for producing high-quality wines. The main approach of the study was the incorporation of grape pomace flour into bread, aiming to evaluate its nutritional, technological, and sensory properties. The grape pomace flour was obtained through drying and milling the residue. Initial tests revealed that the flour was rich in phenolic compounds, tannins, and had high antioxidant capacity compared to other sources. Four bread formulations were developed, varying the amount of grape pomace flour added (0%, 5%, 10%, and 15%). The resulting breads underwent proximate composition analysis, determination of phenolic compound and tannin content, antioxidant capacity, texture analysis, and sensory evaluation. The results showed that as the amount of grape pomace flour increased in the bread formulations, there was a corresponding increase in nutritional characteristics and bioactive compounds in the final products. Texture analysis indicated that breads with higher levels of grape pomace flour required more force to chew, which is a relevant factor in consumer choice, as texture affects product quality. The sensory evaluation indicated that the control formulation was preferred in terms of flavor, texture, and purchase intent. However, in terms of color, the formulations with higher additions of grape pomace flour received the highest ratings. This study demonstrates the potential of grape pomace flour as a valuable ingredient in food production, offering nutritional, functional, and sensory benefits. Moreover, it highlights the importance of utilizing industry by-products to reduce waste and promote sustainable practices.