Produção de brigadeiro gourmet utilizando borra de suco de uva

Abstract

The grape is used for the manufacture of products such as grape juice, wines, sparkling wines. In these processes, the removal of residues that are formed during the different stages is carried out. Grape sludge is one of the residues obtained from the processing of grapes, with important bioactive characteristics and which can be used in the manufacturing process of food products, in order to reduce the amount of waste destined for the environment, harming the ground. In this context, the present study evaluated the use of grape juice lees in the manufacture of gourmet brigadeiros in comparison with brigadeiros made with grape-flavored gelatin. Physicochemical parameters (pH, soluble solids and titratable acidity) and antioxidant properties (total phenolic compounds and antioxidant capacity) in grape juice lees were evaluated. Analyzes of soluble solids and proximate composition were also carried out in the formulations of gourmet brigadeiros. The results obtained for the content of total phenolic compounds (7.23 mg EAG/g) and antioxidant capacity by the DPPH° method (59.95%) and the ABTS°+ method (63.83%) demonstrate the potential of application of the sludge of grape juice instead of grape-flavored gelatin in the preparation of gourmet brigadeiro. The addition of grape juice lees resulted in an increase in the final moisture and in the amount of lipids in the gourmet brigadeiros, however, it decreased the percentage of ash and proteins, and the sum of carbohydrates and fibers in relation to the standard sample and added with gelatin grape flavor. The addition of grape juice lees proved to be viable in the preparation of gourmet brigadeiro. [resumo fornecido pelo autor]