Evaluation of grape pomace and quality of enriched cookies after standardizing baking conditions

Abstract

Considering health benefits, consumers are demanding special foods worldwide. Among the ready to eat grain based baked foods, cookies are well preferred by consumers. By-products of wineries like pomace, lees etc. have antioxidant activities beside nutritional and rheological properties, Addition of pomace in different bakery foods enhanced nutritional and functional properties as well as improved sensory parameters. In present study, baking conditions were standardized along with optimizing quantity of pomace powder for making acceptable cookies. Different sources of pomace powder were evaluated for functional and nutritional properties. Among the various sources, significant differences were recorded in content of phenols, tannins, anthocyanins, protein and carbohydrates. Pomace of Manjri Medika contained phenols, tannins, anthocyanins, protein, carbohydrates and colour intensity. Antioxidant activities were varied from 269.22 to 296.33 per cent with non-significant difference, when measured by DPPH assay. On the basis of obtained results, 15% WGPP was added to prepare cookies. Darkest colour was observed in cookies prepared from Manjri Medika. But cookies made by addition of pomace from Sauvignon Blanc were recorded with higher values of various sensory parameters namely texture, mouth sensation, aroma, taste and overall acceptability. On the basis of results of present study, 15% WGPP is found acceptable to prepare cookies. The sources of pomace affect different properties and variations were reflected in prepared cookies also. More attractive cookies were prepared by WGPP of Manjri Medika but cookies from added pomace of Sauvignon Blanc were found better based on organoleptic study.