Banca de DEFESA: LUAN DA PALMA SANTOS

Use of grape pomace flour in the partial replacement of wheat flour for the preparation of dry pasta type gomiti rigati.

Agro-industrial waste, Technological properties, Flour, Grape pomace, Pasta

Grapes are the second most produced fruit in the world, and when destined for the wine industry, it generates large volumes of waste, which can be reused and incorporated into bakery products. Thus, this work aimed to obtain dry pasta type gomiti rigati, partially replacing wheat flour (WF) with grape pomace flour (FBU). The samples were evaluated for physicochemical, rheological and quality characteristics. As for the physicochemical characteristics, the FBU has a high content of total fibers (45.22%) and ash (7.94% ± 0.27), in addition to moisture (10.01% ± 0.1), water (0.543 ± 0.03), protein (11.88% ± 0.26), total titratable acidity (5.87% ± 0.17), pH (3.62 ± 0.01), showing 55.29 % of particles smaller than 0.250 mm. Regarding the rheological characteristics, the influence of FBU caused an increase in the water absorption capacity of the dough. In the extensographic analysis of the dough, there was a decrease in resistance to extension and extensibility up to the level of 21.04%. The pasta quality test showed that the concentration of 14.18% provided a shorter cooking time while the concentration of 13.33% resulted in a lower loss of solids. Thus, it can be concluded that the formulation of pasta made partially with FBU up to the level of 14.8% is a viable alternative for application in pasta and that allows us to benefit from the claim "source of fiber"