The effect of grape seed powder on the quality of 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.