The effect of grape seed powder on the quality of butter biscuits

Authors

  • Olga Samohvalova Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Nataliya Grevtseva Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-9873-0703
  • Tatiana Brykova Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine
  • Anjelika Grigorenko Ltd “Charivna mozaika” 21-А Avtostradna str., Kharkiv, Ukraine, 61038, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2016.69838

Keywords:

grape pomace, grape seed, powder, gluten, water absorption ability, butter biscuits

Abstract

Butter biscuits that enjoy stable great demand in all segments of population traditionally contain a lot of fats and carbohydrates versus small amounts of biologically active substances. Enriching butter biscuits with dietary fibre, polyphenolic compounds, minerals and vitamins has a beneficial effect on the human body. These components are abundant in raw plant materials, primarily in powdered grape pomace. Grape pomace is a secondary product of wine manufacturing that is output in large quantities at wineries in Ukraine; it is an available and inexpensive raw stuff with a rich chemical composition.

We have studied the possibility of using grape seed powder in the technology of butter biscuits, in order to increase their biological value. We have found that in comparison with wheat flour, the powder is characterized by a higher water absorption capacity, and adding grape seed powder makes gluten less tensile and more elastic. The study has proved a positive effect of grape seed powder on physicochemical and organoleptic parameters of the quality of butter biscuits that become biologically more valuable.

Author Biographies

Olga Samohvalova, Kharkiv State University of Food Technology and Trade Klochkivska St., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Bakery, Confectionary, Pasta and Food Concentrates Technology

Nataliya Grevtseva, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

Tatiana Brykova, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Postgraduate student

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

Anjelika Grigorenko, Ltd “Charivna mozaika” 21-А Avtostradna str., Kharkiv, Ukraine, 61038

PhD, Chief technologist

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Published

2016-06-16

How to Cite

Samohvalova, O., Grevtseva, N., Brykova, T., & Grigorenko, A. (2016). The effect of grape seed powder on the quality of butter biscuits. Eastern-European Journal of Enterprise Technologies, 3(11(81), 61–66. https://doi.org/10.15587/1729-4061.2016.69838

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Ольга Володимирівна Самохвалова, Nataliya Grevtseva, Tatiana Brykova, Anjelika Grigorenko

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