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Development of potential functional biscuits with the incorporation of Tannat grape pomace and sweetener
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1  Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República
Academic Editor: Arun Bhunia


Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people's diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly by its composition on bioactive compounds and dietary fiber, that may improve the health of the consumer and reduce the environmental impact by reusing it in the formulation of a worldwide consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic and antiobesity) of different biscuit formulations (variation in content of TGP and sweetener sucralose) to develop potential functional biscuits.

A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20 % of TGP, 2 and 4 % of sucralose, and the central point in triplicate with 15 % TGP and 3 % sucralose.

Among the most relevant results the addition of 20% of TGP and 4% of sucralose (20% 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity by ABTS (50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (p<0.05). Also, the incorporation of the byproduct in the biscuits showed a greater capacity to inhibit α-glucosidase and pancreatic lipase compared to the biscuits without the addition of TGP (p<0.05). In conclusion, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumer’s health

Keywords: bioactive properties; dietary fiber; Tannat grape pomace; byproduct; functional biscuits