Elaboração da farinha do bagaço fermentado de uva e seu uso na fabricação de pães

Abstract

The production of wines and juices is concentrated in Rio Grande do Sul, a hub of major wine companies in Brazil. In this sense, the wine residues used in the region are in abundance. As a result, the scarcity sector makes the relationship with waste disposal difficult, which can cause a difficulty encountered by the sector. The process of waste disposal influenced by several factors such as concern for environmental pollution, or treatment with this waste, the labor required. In this context, the reuse of grape bagasse is a practice of effective practices to reuse this bagasse, encouraging as companies to seek alternatives for reducing environmental impacts and generating income. With this study, you can point to a chemical composition that is favorable to the by-product of red grape vinification of Cabernet Sauvignon and Tannat cultivars of the Campanha Gaucha region and its possible use in bread. For this study, we used the grape marc obtained from the vinification carried out in the 2019 harvest of the Federal University of Pampa, Campus Dom Pedrito - RS. The bagasse, consisting of husks and seeds, and was dried in a stove at a controlled temperature of 65ºC for 72 hours and then ground to obtain the flour. Were produced breads using different concentrations of grape marc flour (0, 10, 20, and 30%), after which preference and acceptance by 55 judges were evaluated. To obtain the moisture, mineral matter, protein, fiber, ether extract, total glycerides and energy value (kcal) indices, chemical analyzes were performed. The results obtained in analyzes that Cabernet Sauvignon flour was superior in relation to nutrition, than wheat flour containing 15% less calories. Its chemical composition obtained the following values: 307.7 kcal, 60.85% carbohydrates, 6.4% protein, 6.0% lipids, 10.45% crude fiber, 5.9% mineral matter and 10, 41% humidity. Cultivar Tannat flour as well as cv. Cabernet Sauvignon showed higher nutritional values than conventional wheat flour, being 13% less caloric. Chemical composition revealed 313.7 kcal, 60.55% carbohydrate, 7.15% protein, 6.45% lipid, 10.35% crude fiber, 5.05% mineral matter and 10.53% humidity. In the breads added to the wheat flour of Cabernet Sauvignon cultivar, the increase in the concentration levels of grape flour, the promotion of higher protein concentration, the reduction of the caloric value of the food. In the breads added to wheat flour of cultivar Tannat, as the FBU filter increased, there was an increase in protein content and a decrease in chemical. The sensory evaluation of the samples presented good and average (scores greater than or equal to 7 points) by most judges (50%) for all grape flour inclusion levels. Conclude that the use of bagasse flour may be an alternative to the search for healthier products, and may be a rentable and effective alternative to waste generated by oenological industries.