Uso de bagaço de uva chardonnay proveniente da indústria enológica na elaboração de alimentos

Abstract

The Rio Grande do Sul is one of the largest wine centers in Brazil and has a high concentration of waste generated by processing the grapes. As a result, the industry faces problems with the disposal of waste generated which tend to become a source of pollution to the environment. Through the winemaking process are generated annually in the RS about 9 million tons of solid waste that is disposed in the open and do not always receive proper treatment. The wine industry needs alternatives and practical techniques valuation of waste generated by the process of elaboration of wines, juices and sparkling. Thus, studies that favor the reuse of this waste is necessary, as well as combining sustainability causing less impact on the environment, become an economical and viable solution to the wine industry. The objective of this study was to characterize the chemical composition of by-products of the production and processing of grape pomace of Chardonnay Campanha Gaúcha Region and its alternative potential human diets. For this study we used the grape marc obtained through the vinification carried out in Safra 2014 Federal University of Pampa, Campus Dom Pedrito-RS. The residue, consisting of peels and seeds, was subjected to drying in an oven with temperature controlled at 65 ° C for 72 hours and then milled in a knife mill to obtain flour. Cakes were prepared using different levels of inclusion of flour produced replacing the conventional flour (0, 10, 20, 30 and 40%), and subsequently evaluated by testing and acceptance preferably by 75 panelists. To obtain the indexes of total dry matter, organic matter, ash, protein, lipids, fiber, total carbohydrates and energy value (kcal) chemical analysis were carried out. The results of this analysis show that the flour variety 'Chardonnay' is presented more nutritious than wheat flour containing 32% less calories. Its chemical composition obtained the following values: 245.9 kcal, 56.31% carbohydrate, 7.29% protein, 3.20 lipid, 9.38% crude fiber, 6.00% ash and 17, 7% humidity. Since the products added with grape flour with increased levels of replacement, it promoted greater concentration of fibers and proteins, reducing the caloric value of food. The sensory evaluation of the samples averaged greater acceptance than 7 points for all levels of inclusion of grape flour, and all the judges pointed out that the product was a full-line, considering it more healthy and nutritious, the which can be determined by chemical analysis. We conclude that the use of grape pomace flour has potential for use in human diets, can add value to the product as an alternative to solve problems caused by waste from the wine industry.