Enriquecimento de massa de macarrão a partir da farinha do bagaço da uva: produção, análises físico-químicas e da composição centesimal

Abstract

The grape Vitis vinifera of the Syrah variety is a fruit of Eurasian origin that arrived in Brazil brought by the Portuguese during colonization, and was cultivated in different parts of the country, but at the time the fruit developed better in the southern region. Over the years and technological advances, its planting was extended to the Northeast region where it obtained favorable geographical conditions and through irrigation allowed a greater number of harvests in relation to the southern region of the country. As a result, the number of wineries in the region of the São Francisco Valley grew, using local production grapes for the production of wines and grape juices. This production of grape derivatives generates waste that until then has been neglected, but research points to a high nutritional activity in the grape pomace. Macaroni pasta, in turn, was introduced in Brazil by Italian immigrants, and over time it became popular and today is present on the table of most Brazilians. This dough basically consists of wheat flour, a food with high energy content, and other ingredients can be added to improve the nutritional quality of this food. In this context, an interesting alternative is found in Grape Bagasse Flour (FBU). The objective of the present research was the enrichment of macaroni pasta, with the addition of FBU percentages, aiming at the production of a more complete food in terms of nutrients. Formulations with different FBU contents were elaborated. The physicochemical characteristics of FBU, fresh mass (MF) and cooked mass (MC) were evaluated. MF and MC enriched with 50% FBU. The MF produced with 50% FBU has 0.94% acidity and 0.32% water activity when compared to traditional pasta, but has pH and humidity values within the recommended by ANVISA. MF and MC have a low sugar content and a significant amount of vitamin C which has between 9.9 and 7.82%, while in FBU more than 10 mg of this vitamin was found for each 100g of mass representing 27.30%, the which proves the enrichment and production of a dough with added nutritional and functional value. In addition, the amount of proteins, lipids and ash found is greater than that established by the Brazilian Food Composition Table (TACO) for conventional wheat flour, which corroborates that the characteristic properties of FBU were incorporated into the mass produced, making it enriched with potentially functional components. Studies related to the characterization of the bioactive compounds of the FBU incorporated into the pasta dough produced are necessary, as well as the evaluation of microbiological analyzes to prove its food safety.