Rosa Machado Allien Monique, Galdeano Melicia Cintia, Freitas de Sá Daniela de Grandi Castro, Fraga de Souza Erika, Alcantara Marcela de, Cordeiro de Freitas Sidinea, Tonon Renata Valeriano
Chemistry Institute, Center of Technology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
EMBRAPA - Embrapa Food Technology, Guaratiba, Rio de Janeiro, Brazil.
Food Sci Technol Int. 2025 Mar;31(2):115-127. doi: 10.1177/10820132231186442. Epub 2023 Jul 5.
Grape skin is a wine by-product with a high fiber and phenolic compound content, with potential application as an ingredient in food products. This work aimed to study the hedonic and sensory perception of the consumer using the Check-all-that-apply about cereal bars made with grape skin flour (GSF) obtained from wine residue. Grape skin flour with different granulometric ranges (coarse and fine) was added to the cereal bars in different proportions (10, 15, and 20%) to replace the oat flakes present in the formulation. Sensory acceptance results showed that all bars had good acceptance scores (>6.42) and presented different sensory profiles. The cereal bar containing 15% of coarse GSF had good sensory acceptance with attributes "few dark spots," "light color," and "softer," with desirable sensory characteristics and from the nutritional point of view with high fiber content and bioactive compounds and it was considered the best formulation. Therefore, the incorporation of wine by-products in cereal bars showed excellent acceptability and the possibility of insertion in the market.
葡萄皮是一种葡萄酒副产品，富含纤维和酚类化合物，具有作为食品配料的潜在应用价值。这项工作旨在通过使用复选框法研究消费者对用葡萄酒残渣制成的葡萄皮粉（GSF）制作的谷物棒的喜好和感官认知。将不同粒度范围（粗粒和细粒）的葡萄皮粉以不同比例（10%、15%和20%）添加到谷物棒中，以替代配方中现有的燕麦片。感官接受度结果表明，所有的谷物棒都有良好的接受分数（>6.42），并且呈现出不同的感官特征。含有15%粗粒GSF的谷物棒具有良好的感官接受度，其特点是“黑点少”、“颜色浅”和“更柔软”，具有理想的感官特性，从营养角度来看，纤维含量高且含有生物活性化合物，被认为是最佳配方。因此，将葡萄酒副产品添加到谷物棒中显示出极佳的可接受性以及进入市场的可能性。
