Desenvolvimento e avaliação sensorial de cookie integral adicionado de farinha de uva e óleo de semente de uva

Abstract

The industry has been looking for alternatives to produce foods that promote health benefits for consumers and that use by-products of processes as a way of adding value to these wastes and reducing the environmental impact of their disposal. In this study the development and sensory evaluation of cookies was made from whole wheat flour added to grape flour and grape seed oil were carried out, both obtained from the grape pomace, byproduct about juice industry and wineries. The grape flour contains high fiber content and antioxidants, while grape seed oil is made up of polyunsaturated fatty acids, especially the linoleic, as well as bioactive compounds such as antioxidants. Three different formulation were developed by replacing whole wheat flour with grape flour in the percentages of 15%, 10% and 5%. Sensory analysis was applied with 71 untrained testers to verify the acceptability of the samples using hedonic scale and their intention to buy test. The data were analyzed through analysis of variance (ANOVA) and the averages were compared using Tukey test with 5% significance. The obtained results indicated that the developed formulations were accepted in all evaluated attributes, so that the application of the products obtained from the grape pomace is of viable application in bakery products.