Abstract
Winemaking is a very old practice. Generation of different wastes during winemaking is well known. Efforts are needed for appropriate disposal of these wastes rather than dumping them in open fields and creating environmental problems. Wine grape pomace has been recorded with nutritional and antioxidant properties. Present study was carried out by replacing part of wheat flour with wine grape pomace powder (WGPP) at levels of 5, 10, 15 and 20 %. While in case of control cookies were made without adding WGPP. Cookies were prepared using two stage method of cooky making. Wine grape pomace powder was added to dry ingredients. The addition of wine grape pomace powder increased antioxidant properties comprising ferric reducing antioxidant power, total phenol content, flavonoid and anthocyanin. Wine grape pomace powder imparts brown colour to cookies as compared to control. The colour intensity was increased with increasing concentration of wine grape pomace powder in cookies. Maximum colour intensity was observed in cookies obtained from T5. Addition of 5 % of wine grape pomace powder (T2) was registered with maximum score in the organoleptic testing. However, the availability of various constituents in pomace is affected by many factors like variety, harvesting at particular stage, maceration duration, yeast strains or culture used for winemaking, winemaking conditions, pressure used for separation of wine from pomace and pomace drying temperature etc. Focused and right efforts are needed to increase the acceptance of cookies having more wine grape pomace powder as consumers will get more antioxidants with cookies.
References
Lafka TI, Sinanoglou V et al (2007) On the extraction and antioxidant activity of phenolic compounds from winery waste. Food Chem 104:1206–1214
Llobera A, Canellas J (2007) Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem 101:659–666
Deng Q, Pemmer MH et al (2011) Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins. Food Res Int 44(9):2712–2720
Lizarraga D, Vinardell MP et al (2011) A lyophilized red grape pomace containing proanthocyanidin-rich dietary fiber induces genetic and metabolic alterations in colon mucosa of female C57BL/6 J mice. J Nutr 141:1597–1604
Walker R, Tseng A et al (2014) Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods. J Food Sci. doi:10.1111/1750-3841.12554
Mildner-Szkudlarz S, Zawirska-Wojtasiak R et al (2011) Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. Int J Food Sci Tech 46:1485–1493
Piovesana A, Bueno MM et al (2013) Elaboração e aceitabilidade de biscoitosenriquecidos com aveia e farinha de bagaço de uva. Braz J Food Technol 16(1):68–72
Acun S, Gül H (2014) Effects of grape pomace and grape seed flours on cookie quality. Qual Assur Safety Crops Foods. doi:10.3920/QAS2013.0264
Gandhi AP, Kotawaliwale N et al (2001) Effect of incorporation of defatted soy flour on the source of antioxidant and dietary fibre in macaroni quality of sweet biscuits. J Food Sci Technol 38:502–503
Slinkard K, Singleton VL (1977) Total phenol analyses: automation and comparison with manual methods. Am J Enol Vitic 28:49–55
Picinelli A, Bakkar J, Bridle P (1994) Model wine solutions: effect of sulphur dioxide on colour and composition during ageing. Vitis 33:31–35
Somers TC, Evans ME (1977) Spectral evolution of young red wines: anthocyanin equilibria, total phenols, and free and molecular SO2. J Sci Food Agric 28:279–287
Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power”: the FRAP assay. Anal Biochem 239:70–76
Singleton VL, Rossi A (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Jia Z, Tang M, Wu J (1998) The determination of flavonoid contents in mulberry and their scavenging effects on superoxides radicals. Food Chem 64:555–559
Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products. Tata Mc Graw Hill Publishing Company Ltd., New Delhi
Nwabueze TU (2006) Water/oil absorption and solubility indices of extruded African breadfruit (Treculia africana) blends. J Food Tech 4(1):64–69
Lopez G, Ros G et al (1996) Relationship between physical and hydration properties of soluble and insoluble fibre of artichoke. J Agric Food Chem 44:2773–2778
Dawkins NL, Gager J et al (2001) Comparative studies on the physicochemical properties and hydration behaviour of oat gum and oat rim in meat-based patties. J Food Sci 66(9):1276–1282
Kethireddipalli P, Hung YC et al (2002) Evaluating the role of cell material and soluble protein in the functionality of cowpea (Vignaung uiculata) pastes. J Food Sci 67(1):53–59
Martin Carron N, GarciaAlonso A et al (1997) Nutritional and physiological properties of grape pomace as a potential food ingredient. Am J Enol Vitic 48:328–332
Canett RR, Ledesma Osuna AI et al (2004) Characterization of cookies made with deseeded grape pomace. Arch Latinoame Nutr 54(1):93–99
Pasqualone A, Bianco AM et al (2013) Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins. CyTA-J Food. doi:10.1080/19476337.2012.753113
Yilmaz Y, Toledo RT (2006) Oxygen radical absorbance capacities of grape/wine industry byproducts and effect of solvent type on extraction of grape seed polyphenols. Jour Food Compo Anal 19:41–48
Schieber A, Stintzing FC, Carle R (2001) By-products of plant food processing as a source of functional compounds-recent developments. Trends Food Sci Technol 12:401–413
Mildner-Szkudlarz S, Bajerska J et al (2013) White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits. J Sci Food Agric 93(2):389–395
Acknowledgments
Authors are thankful to Director, ICAR-NRC for Grapes, Pune for supporting this study and giving valuable suggestions during execution of work plan. The members of sensory panel also deserve thanks for their support to this study. The authors certify that there is no conflict of interest with any financial organization regarding the material discussed in the manuscript.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Maner, S., Sharma, A.K. & Banerjee, K. Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 87, 109–113 (2017). https://doi.org/10.1007/s40011-015-0570-5
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s40011-015-0570-5