Use of pomace from the wine industry to obtain flour with functional properties

Authors

De La Cruz-Azabache, Mario R.

Cosi-Cutipa, Rúben

Borja-Borja, Mario G.

Espinoza-Meza, Libio

Quispe-Churata, Edson

Abstract

The present work had, within a general objective of giving added value to the residues from the wine activity, the specific objective of evaluating the composition of the pomace flour of grapes from the wine activity of three varieties: a mixture of varieties of red grapes, Moscatel grape and Italy grape. For the development of this research, the pomace was obtained from the production of Piscos and wines, these were washed, disinfected, dried, ground, packaged and stored until the analysis was carried out. Its proximal analysis was evaluated, determining its content of moisture, ashes, oils and fat, proteins and carbohydrates, the content of total polyphenols, anthocyanins, antioxidant capacity by the ABTS method and dietary fiber content was also analyzed. As a result, it was found that grape pomace flour has functional properties such as phenolic content and dietary fiber and therefore be used in the formulation or production of other food and related products.