The effect of the incorporation of grape marc powder in fettuccini pasta properties

Abstract

Several studies have been conducted to evaluate the potentiality of grape residues to be used in the food industry. In the present work, the incorporation of 25, 50 and 75 g/kg of grape marc powder in fettuccini pasta preparation was evaluated over its cooking, nutraceutical and sensory properties. The results show that the incorporation of the dried by-product did not interfere in the water absorption and in the solid loss of the pasta after cooking. The addition of grape marc powder increased the total phenolic, condensed tannins, monomeric anthocyanin and compounds antioxidant capacity concentration in the cooked pasta due to the incorporation of polyphenols stemmed from grape. Sensory analysis showed that the incorporation of grape marc powder reduced the acceptance of aroma, aftertaste, flavor and appearance, regardless of the concentration of the dried residue added. Furthermore, the incorporation of 25 g/kg of grape marc powder presented the best overall acceptance, with lower changes of color, according to the CIELAB method. Based on the results, the addition of grape marc powder to pasta is an interesting alternative of use of this by-product, potentially reflecting on final product costs and representing an environmentally friendly way to manage industrial waste.