Acta Scientiarum

http://www.uem.br/acta
ISSN printed: 1806-2563
ISSN on-line: 1807-8664
Doi: 10.4025/actascitechnol.v35i3.13176

Sensory analysis and chemical characterization of cereal enriched

with grape peel and seed flour
Dalany Menezes Oliveira1, Diego Rodrigues Marques1*, Angela Kwiatkowski1, Antonio Roberto
Giriboni Monteiro2 and Edmar Clemente3
1
Programa de Pós-graduação em Ciências de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, 87020-900, Maringá Paraná,
Brazil. 2Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Estadual de Maringá, Maringá Paraná, Brazil.
3
Departamento de Química, Centro de Ciências Exatas, Universidade Estadual de Maringá, Maringá Paraná Brazil *Author for correspondence.
E-mail: [email protected]

ABSTRACT. Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour
of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape
varieties ‘Isabel’ and ‘Bordô’ were dried in an air circulation oven at 85°C for 6 hours to obtain the flour.
Three formulations of breakfast extruded cereals were prepared with 10, 15 and 20% of grape flour to
replace corn grits. The formulas were analyzed with regard to their phenolic compounds, fibers,
instrumental texture and sensory evaluation so that the samples’ general acceptance could be verified.
Breakfast cereals with higher phenolic content were those made with 20% of seed and peel flour; fibers
rates were similar and the most accepted were those containing 15 and 20% residue flour. The use of
residues from the wine industry is an alternative to reduce the risk of pollution by inadequate disposal. The
flour produced in this study is rich in fibers and bioactive compounds and represents an alternative source
of human food.
Keywords: extrusion, total phenols, crude fiber, texture.

Análise sensorial e caracterização química de cereal matinal enriquecido com farinha da

casca e semente de uva
RESUMO. O objetivo deste trabalho foi elaborar um cereal matinal com substituição parcial do grits de
milho pela farinha da casca e semente de uva proveniente do resíduo da indústria vinícola. O resíduo (casca
e semente) de uva composto pelas variedades Isabel e Bordô foi seco em estufa com circulação de ar a 85°C
por 6h para obtenção da farinha. Foram elaboradas três formulações de cereais matinais extrusados
utilizando 10, 15 e 20% da farinha de uva, em substituição ao grits de milho, e estas foram caracterizadas em
relação aos compostos fenólicos, fibra bruta, textura instrumental e avaliação sensorial, para verificação da
aceitação global das amostras. Os cereais matinais que apresentaram maior teor de fenólicos foram aqueles
elaborados com 20% da farinha da casca e semente de uva; os valores das fibras foram semelhantes entre si e
os de maior aceitação foram os cereais elaborados com 15 e 20%. O aproveitamento dos resíduos
agroindustriais da indústria vinícola é uma alternativa para reduzir o risco de poluição com o seu descarte
inadequado. O cereal elaborado nesse estudo, rico em fibras e em componentes bioativos, representa uma
fonte alternativa de alimento para o organismo humano.
Palavras-chave: extrusado, fenólicos totais, fibra bruta, textura.

Introduction physical space and greater flexibility for the

manufacturing of various products, with changes only
Breakfast cereals, extruded products traditionally in the matrix, the process conditions, the initial
consumed with milk, are characterized by crispness formulation, the final product coverage and size of raw
and by texture directly associated to freshness and material (RIAZ, 2000).
quality (TAKEUCHI et al., 2005). A mixture of different cereals may be used in the
Thermoplastic extrusion, a known efficient and formulations of extruded breakfast cereals,
versatile industrial technology, is used in the comprising flours, grits and integral flours, which
production of breakfast cereals (ROCKY, 1995) and may be mixed with other ingredients to vary their
has several advantages over conventional processes. It appearance, texture, flavor, aroma and other
comprises lower costs and time in the process, less characteristics (RIAZ, 2000). In other words, these

Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 427-431, July-Sept., 2013

428 Oliveira et al.

nutritional attributions are specific to people’s diet. (Coavitti), Marialva, Paraná State, Brazil. Residues
Fresh or processed grapes are one of the most were then pressed by a small mechanical press to
consumed fruits in the world. At present, grapes are remove the excess of wine. The samples were
being focused as an important source of biologically packed in coolers with ice and taken to the
active compounds highly beneficial to human health Laboratory of Food Biochemistry at the State
(ORAK, 2007). University of Maringá, Maringá, Paraná State,
Due to its great agricultural activity, Brazil is one Brazil, and preserved at -18°C for subsequent
of the agents that most produce agribusiness wastes. drying, chemical processing and evaluation.
Production data indicate that for each 100 liters of The material was dried in a forced-air circulation
white wine produced, 31.7 kg of waste are oven (Quimis) at 85°C, for 6 hours, and then ground
generated, of which 20 kg are constituted by bagasse. in a mill (MA 048) to obtain uniform grain flour.
Producers and wine industries face the problem of Cereal processing was performed in the
disposing their residual biomass which, albeit Laboratory of Cereal Technology, State University of
biodegradable, requires minimal time to be Maringá, Maringá, Paraná State, Brazil, with three
mineralized and in due time becomes a source of formulations: 10, 15 and 20% of grape peel and seed
several environmental pollutants (CAMPOS, 2005 flour (CS) replacing an equal amount of corn grits.
apud CATANEO et al., 2008). Breakfast cereals were produced by an extruder
The above-mentioned agribusiness wastes contain (Imbramaq BI-50) which mixed corn grits, seed and
a variety of biologically active compounds that are lost, peel flour and 7% of water on a weight basis. After
many of which are polyphenols (TORRES et al., cereal extrusion, a 700 g sample was coated with 50%
2002). The major grape phenols are flavonoids sucrose, 33% water, 10% cocoa, 5% invert sugar and
(anthocyanins), styrylbenzenes (reveratrol), phenolic 2% caramel colorant up to 1,000 g. The sample was
acids (derived from hydroxybenzoic and then packed in a polypropylene bag for subsequent
hydroxycinnamic acids) and a wide variety of sensory analysis and instrumental texture. Another
tannins (FRANCIS, 2000). 700 g were left uncoated but were also packed in
The benefits to health related to moderate wine polypropylene bags for chemical analysis.
consumption include different mechanisms in
which ethanol and various types of phenolic Chemical and physical characterization
compounds present in wine (BRAND-MILLER The following characteristics of the cereal were
et al., 2007) are involved. However, the supply of analyzed: crude fiber, according to AOAC (1997)
these compounds from alcoholic beverages should method; phenolic compounds, according to the
be monitored with caution. method by Singleton and Rossi Jr. (1965), using
An accelerated search has been carried out in Folin-Ciocalteau reagent; absorbance reading in a
recent years for foods with high nutritional quality spectrophotometer (Genova) at 765 nm. Results
and phenolic compounds supply. Further, the search were quantified by the construction of standard
for alternative usage of organic matter generated by curve with gallic acid (mg gallic acid 100 g-1).
the wine industry is on the increase in several Cereal instrumental texture was analyzed one
research centers. However, scanty research has been day after extrusion. Fifteen replicate samples for
carried out on the addition of grape phenolic each recipe were used. Texture meter (Stable Micro
compounds in food, such as breakfast cereals. Systems Texture Analyzer TAXT2, Texture
Current study focused on the preparation of a Technologies Corp., England) was employed with a
breakfast cereal with partial replacement of corn Warner Bratzler probe 12 x 7 cm (HDP/BS).
grits by the flour of grape residues (peels and seeds)
Sensory analysis
derived from the wine industry. It also evaluated the
product with regard to its sensory acceptance and Sensory test was performed to assess the sample’s
physical and chemical features. overall acceptance by 40 untrained testers. A hedonic
scale was used to check the testers’ like or dislike of
Material and methods the cereal prepared with 10, 15 and 20% residue
flour. The scale ranged from 1 (I dislike it very
Cereal processing much) to 9 (I like it very much) scores. The
After fermentation for wine production, the acceptability index (AI) was performed according to
residues (peel and seed) of the ‘Isabel’ and ‘Bordô’ the overall acceptance attribute (STONE; SIDEL,
grape varieties were collected in the Agribusiness 1985). The product’s acceptability index (AI) was
Cooperative of Wine Producers of Marialva calculated by the following expression:
Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 427-431, July-Sept., 2013
Partial replacement of corn grits 429

A x 100 ‘Isabella’ (1,026.69 mg 100 g-1) higher than those in

IA  (1)
B current study. However, the peels used by these
which: researchers did not undergo an extraction process of
A = average score for the product; phenolic compounds as that in peels and seeds used
B = maximum score given to the product. in this work, i.e., they underwent an extraction
Scores for an acceptable index must be equal to process of phenolic components during
or higher than 70% (DUTCOSKY, 2007). winemaking.
Cataneo et al. (2008) found a variation for total
Statistical analysis phenolic compounds in grape (‘Couderc 13’) dry
Data were statistically evaluated by analysis of bagasse ranging between 109.64 and
variance (ANOVA) and average analysis by Tukey’s 207.80 mg 100 g-1, and between 370.17 and 420.61
test at 5% probability by SAS program. mg 100 g-1 in grape (‘Pinot Gris’) dry bagasse.
From the results of cereal analysis, it was possible Rates in the above-mentioned research lie within
to calculate the correlation coefficient between the the range observed for grape ‘Couderc 13’ by
concentration of grape residue flour, phenolic these authors. However, the phenolic
compounds, fibers and texture. characteristics of grapes and bagasse may vary
according to grape variety, maturation degree and
Results and discussion processing method.
Table 2 shows rates of phenolic compounds of
Characterization of the flour of grape peels and seeds extruded cereal with partial replacement of corn grits
Grape peel and seed flour is an excellent source by flour of grape peels and seeds (PS). The correlation
of phenolic compounds, as Table 1 shows. High coefficient (r = 0.99) between PS flour concentration
levels are justified owing to the fact that grapes are and total phenols corresponds to a strong interaction of
excellent sources of natural antioxidants, especially total phenols and the addition of PS flour. Increase in
phenolic compounds, such as luteolin, quercetin, the levels of phenolic compounds is desirable since
procianidins, tannins and resveratrol (BRAGA; they help in the good functioning of the organism,
BARLETA, 2007). such as antioxidant activity.
Soares et al. (2008) report that food rich in
phenolic compounds, especially flavonoids, which Table 2. Chemical determinations of cereal enriched with flour
are antioxidant agents, decreases cancer of grape peels and seeds from the wine industry.
development, cardiovascular diseases and Total phenols Crude fibers
Samples* ±δ ±δ
neurological disorders. Consequently, flour from (mg 100 g-1) (g 100 g-1)
10% PS 47.51 c** 1.85 2.77 a 0.80
grape peels and seeds is a nutritional alternative to 15% PS 60.95 b 4.23 3.32 a 0.87
enrich new food products. 20% PS 76.00 a 6.56 6.28 a 1.20
Table 1 shows that the levels of phenols and *
PS: grape peel and seed flour. **
Same small letters in the column do not differ by
Tukey’s test (p < 0.05).
crude fiber in wet and dry flour samples differ
significantly at 5% from corn grits. The above The study on fibers in fruit flours for the
demonstrates the importance of the cereal that must manufacture of foodstuffs for human consumption
be enriched with such ingredients as flour of grape is of utmost importance. Fibers may be divided into
peels and seeds to improve its nutritional value. soluble fibers which are associated with reduced
Table 1. Chemical analysis of raw material.
blood cholesterol and glucose control, and insoluble
fibers which cause a beneficial effect on bowel
Total phenols Crude fibers
Samples*
(mg 100 g-1)
±δ
(g 100 g-1)
±δ movement, that is, they contribute towards a good
PS wet 111.39 b** 26.10 _ _ evacuation (ORDOÑEZ-PEREDA et al., 2005).
PS dry 283.74 a 17.23 16.65 a 1.11
Corn grits 29.24 c 1.23 1.55 b 0.08 This is the reason why recently the search for food
*
PS: grape peel and seed flour; PS wet: samples before drying; ±δ: standard deviation. with high fiber contents is on the increase.
**
Same small letters in the column do not differ by Tukey’s test (p < 0.05).
The percentage of crude fiber in flour of grape
According to Soares et al. (2008), the grape peels peels and seeds (Table 1) was similar to rates in
and seeds contain flavonoids (catechin, epicatechin, white grapes (19.9 g 100 g-1) obtained by Baumgartel
procianidins and anthocyanins), phenolic acids and et al. (2007) and lower than those in purple grapes
resveratrol, which proved to be a functional food. (31.2 g 100 g-1). The flour actually has 10 times
These authors analyzed the levels of phenolic more fiber contents than that of corn grits. Table 2
compounds from grape peels after fruit pulping and also shows that the partial substitution of corn grits
found rates for the dry weight of grape cultivar in breakfast cereal increased the percentage of crude
Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 427-431, July-Sept., 2013
430 Oliveira et al.

fibers, with a strong positive interaction (r = 0.93) inadequate disposal; in fact, they represent an
with regard to the ingredient. alternative food source rich in fiber and bioactive
compounds for the preservation of human health.
Sensory analysis
Breakfast cereals used in current study showed References
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Acta Scientiarum. Technology Maringá, v. 35, n. 3, p. 427-431, July-Sept., 2013