Leite fermentado acrescido de farinha de casca de uva: desenvolvimento, caracterização e aceitação sensorial

Abstract

Peel of grapes contains appreciable amounts of bioactive compounds, such as anthocyanins and phenolics. However, they are still considered as residues in agroindustries of grape derivates. One potential strategy for the use of this biomass may be processing into flour for use as an ingredient in food products. In this sense, in the present study fermented milk added of grape peel flour (Vitis labrusca L.) grown in the Southwest region of Paraná was development. Three fermented milk formulations containing 10, 30 and 60 g / L of grape peel flour were produced and characterized. The developed formulations showed appreciable content of fiber and mineral residue and low fat content, as well as microbiological quality in concordance with current Brazilian law. In relation to the fat content, the products developed can be classified as semi-skimmed (1.3 to 2.0 g / 100g), and presented counts of lactic acid bacteria (in the order of 109 CFU / ml) within limits established by the legislation for 21 days of storage in refrigerator. The formulations had good sensory acceptance by the tasters with highlight to the formulation with less amount of grape peel flour. Test of purchase intent indicated that all samples showed index of purchase intention over 70%, suggesting commercial potential for developed formulations. The employee of grape peel flour as an ingredient in the fermented milk compositions can be considered innovative, since, up to now, was not observed similar product in consumer market. The use of grape peel flour in dairy products could add value to agro industrialization chain of grape.