FORTIFICATION OF WHEAT FLOUR TYPE 000 WITH GRAPE POMACE POWDER. CHEMICAL AND SENSORY ASPECTS

Rezumat

The most promising and high-value-added direction for winery by-products is their reintegration into food matrices intended for human consumption as powders. The study of the behavior of the composite made of wheat flour type 000 and grape pomace powder, a by-product of the Cabernet Sauvignon grape variety, is both important and complex in the food industry. Type 000 flour is a refined white flour that is nutritionally poor due to the removal of the grain's outer bran layers during milling. The addition of grape pomace powder at different concentrations (5, 10, 15, and 20 %) fortifies the flour composite by enriching it with polyphenolic compounds (total polyphenols and anthocyanins) with a proven role in human health. Qualitative parameters (moisture, acidity) that can influence the technological and sensory aspects of the composite are also studied.