Processamento de farinha do bagaço de uva e aplicação em alimentos

Abstract

This study aimed to identify and describe scientific articles related to the processing and applicability of grape pomace flour (FBU) in foods. A literature review was carried out by searching for articles published between 2011 and 2022 in the Google Scholar and Web of Science databases. Twenty-one articles were selected, of which four were published in Portuguese and the others in English, presenting topics related to the transformation of grape pomace (BU) into flour and the addition of this in food formulations, such as in bakery products and among others. others. Transforming BU, which is generally discarded in the environment or used in animal feed, into FBU is an option for reusing industrial waste. For, FBU is an option to enrich food formulations, as in bakery products, for presenting in its composition several bioactive compounds. However, there is still a lack of research in the area, as well as more economical and effective methods of removing water from the BU. As well as in its applicability, because other food products can be elaborated, considering the physical, chemical and nutritional characteristics of the FBU.