Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci.
(Jan–Mar 2017) 87(1):109–113
DOI 10.1007/s40011-015-0570-5
RESEARCH ARTICLE
Wheat Flour Replacement by Wine Grape Pomace Powder
Positively Affects Physical, Functional and Sensory Properties
of Cookies
Salama Maner1,2 • Ajay Kumar Sharma1 • K. Banerjee1
Received: 13 November 2014 / Revised: 26 January 2015 / Accepted: 29 May 2015 / Published online: 1 July 2015
 The National Academy of Sciences, India 2015
Abstract Winemaking is a very old practice. Generation
of different wastes during winemaking is well known.
Efforts are needed for appropriate disposal of these wastes
rather than dumping them in open fields and creating
environmental problems. Wine grape pomace has been
recorded with nutritional and antioxidant properties. Pre-
sent study was carried out by replacing part of wheat flour
with wine grape pomace powder (WGPP) at levels of 5, 10,
15 and 20 %. While in case of control cookies were made
without adding WGPP. Cookies were prepared using two
stage method of cooky making. Wine grape pomace
powder was added to dry ingredients. The addition of wine
grape pomace powder increased antioxidant properties
comprising ferric reducing antioxidant power, total phenol
content, flavonoid and anthocyanin. Wine grape pomace
powder imparts brown colour to cookies as compared to
control. The colour intensity was increased with increasing
concentration of wine grape pomace powder in cookies.
Maximum colour intensity was observed in cookies
obtained from T5. Addition of 5 % of wine grape pomace
powder (T2) was registered with maximum score in the
organoleptic testing. However, the availability of various
constituents in pomace is affected by many factors like
variety, harvesting at particular stage, maceration duration,
yeast strains or culture used for winemaking, winemaking
conditions, pressure used for separation of wine from
& Ajay Kumar Sharma
sharmadrajay@gmail.com
1 lignin [2]. The skin of wine grape pomace is ideal source of
ICAR-National Research Centre for Grapes, Pune 412307,
India
2 [3]. Red wine grape pomace shows higher values in total
Department of Food Technology, University Institute of
Chemical Technology, North Maharashtra University,
Jalgaon 425001, India
pomace and pomace drying temperature etc. Focused and
right efforts are needed to increase the acceptance of
cookies having more wine grape pomace powder as con-
sumers will get more antioxidants with cookies.
Keywords Winery waste
Cookies
Antioxidant

Sensory
Acceptance
Introduction
Winemaking generates various byproducts like pomace,
marc, lees etc. These by-products are used in different
countries for various purposes. Wine producing countries
have their own policy to deal with winery by-products.
However, not much work has been done on these aspects
worldwide; some countries are using/recycling about
30–40 % of winery waste. At present, 93 registered
wineries exist in India. These wineries are generating about
3 lakh tonnes of grape waste. Its disposal is a major
environmental problem. Presently, waste material is dis-
posed by burning in open fields, which results in loss of
potential source of organic matter and valuable plant
nutrients. Winery by-products, even after going through
fermentation process for winemaking, have a huge amount
of phenolic compounds, depending on the type of grape,
the part of the tissue as well as processing conditions. They
are good sources of flavanols, flavonoids, anthocyanins and
phenolic acids [1]. Moreover, grape pomace and stem are
valuable sources of soluble dietary fibre (SDF) and Klason
dietary fibre having good content of bioactive compounds
phenolic content in comparison to white wine grape
pomace powder. The phenolics have potential beneficial
123
110
impact on human health as these phenolics have antioxi-
dant, antimicrobial, antiviral, and anti-inflammatory prop-
erties. Dietary fibre is another predominate functional
component in wine grape pomace, and has benefits of
reducing the risk of cardiovascular diseases, cancer, and
diabetes [4].
The research activities based on the use of grape pomace
in making baked products like cookies, biscuits and breads
have already been initiated and very encouraging results
have been obtained. The wine grape pomace is a viable
functional ingredient in bakery goods to increase total
phenolic content, radical scavenging activity and dietary
fibre in consumer’s diets [5]. Addition of grape by-products
enhanced antioxidant properties of mixed rye breads [6]. A
maximum of 6 % grape by-product was found with
acceptable products based on sensory studies. Wheat flour
was replaced in wholemeal oat flour by 30, 40 and 50 % of
grape pomace flour in making cookies [7]. On the basis of
sensory acceptance, it was found that the grape pomace flour
can become alternate ingredient. Quality parameters of
cookies were influenced by addition of grape pomace flours,
whole grape pomace flour, pomace flour without seeds and
seed flour. In proportion of pomace level rising, total dietary
fibres, total phenolics and antioxidant activities of cookies
were also increased [8]. Grape pomace did not significantly
affect the width, thickness and spread ratio of cookies. The
cookies containing 5 % seed flour were most appreciated in
terms of sensorial properties. But when the content of grape
pomace flour in cookies exceeded 10 % level, acceptability
was decreased. Biscuits and cookies are the most popularly
consumed bakery items in India and other parts of the world.
Some of the reasons for such wide popularity are their ready
to eat nature, affordable cost, good nutritional quality,
availability in different tastes and longer shelf life [9].
Considering the availability of wine grape pomace and
importance of enriched baked products i.e. cookies, present
investigation was carried out to evaluate the influence of
different levels of wine grape pomace powder on physico-
chemical and sensory parameters of cookies.
Material and Methods
The present study was carried out at ICAR-National
Research Centre for Grapes, Pune (India) during 2013–2014.
The raw materials viz. refined white wheat flour, skimmed
milk powder, sugar, margarine, baking powder and butter
was used for making cookies. The refined wheat flour
(Maida) was replaced by the wine grape pomace powder
(WGPP). The pomace was separated from the red wine of
Cabernet Sauvignon. Collected pomace was dried in oven at
the temperature 45–50 C for 72 h. The drying process of
grape pomace removed the alcohol content. Stems and seeds
123
S. Maner et al.
were removed manually from dried grape pomace. Deseeded
WGP was ground and it was passed through sieve to remove
debris. The prepared WGPP was used to replace the refined
wheat flour for making cookies.
All dry ingredients were sieved to remove foreign
material if any. Mixing of all ingredients was done by two
stage method. Creaming of shortening and sugar were done
using churner. After creaming all dry ingredients were
added to cream mixture. WGPP of 5 % (T2), 10 % (T3),
15 % (T4) and 20 % (T5) was added with dry ingredients
to replace the refined wheat flour. In case of control (T1)
WGPP was not added. Mixing and kneading were done to
form dough. After dough formation, it was kept for
30–40 min. Round shape was given to cookies using cutter.
Cookies transferred into trays for baking, were kept in
preheated oven at temperature 150 C for 20–30 min. After
cooling cookies were packed in air tight plastic bags and
stored at lower temperature for further physico-chemical
and sensory analysis.
The prepared cookies were analysed for colour intensity,
water absorption capacity, ash, anthocyanins, total pheno-
lics, flavonoids, tannins and antioxidant activities. Total
phenolic, content was estimated with Folin-Ciocalteu
reagent by using gallic acid as standard phenolic compound
[10]. Anthocyanin content in cookies was estimated by
adopting standard method [11] and for colour intensity;
method of Somers and Evans was followed [12]. The total
antioxidant potential of a sample was determined using the
ferric reducing ability of plasma FRAP (ferric reducing
antioxidant power) assay [13] as a measure of antioxidant
power. Tannin contents in cookies were measured by Folin-
Denis method [14] and total flavonoid content was measured
by the aluminium chloride colorimetric assay [15]. The
method suggested by Ranganna [16] was used to determine
ash content in cookies. Water absorption capacity in cookies
was recorded by adopting method of Nwabueze [17].
The sensory panel consisted of 40 persons comprising
20 males and 20 females. The sensory attributes taken for
consideration were colour, appearance, aroma, texture,
taste, mouth sensation and over all acceptability. The
products were sensory evaluated based on 5 point Hedonic
scale. The assessment procedures of scoring was based on
quality attributes of cookies. The data was collected from
three replications of each treatment. The obtained data on
different parameters were statistically analysed by using
completely randomized design (CRD).
Results and Discussion
The collected data on various physico-chemical parameters
and sensory evaluation of enriched cookies showed a lot of
improvement. Replacement of refined wheat flour by
Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional… 111

WGPP was registered with increased water absorbing
capacity. In control it was only 3.59 % and increased sig-
nificantly with more replacement of refined white wheat
flour. Maximum value of WAC i.e. 4.333 was noted in T5.
Hydration properties of dietary fibre refer to its ability to
retain water within its matrix. It is a known fact that the
structural characteristics and the chemical composition of
the fibre (water affinity of its components) play important
roles in the kinetics of water uptake. Water may be avail-
able in capillary structures of fibre as a result of surface
tension, and the water could interact with molecular com-
ponents of fibre through hydrogen bonding or dipole forms
[18]. Large amount of water through hydrogen bond
holdings is related to matrix having porous structure [19,
20] created by added WGPP in cookies. As grape pomace
is a source of dietary fibres [4, 8], water content in cookies
of present study was increased with more addition of
WGPP. Data from the Table 1 indicate increased ash
content due to increase in addition of WGPP. Maximum
ash content was obtained in case of T5 with the value of
3.865 % followed by T4, T3 and T2 with the values of
3.422, 3.147 and 2.862 %, respectively. Cookies without
addition of WGPP were recorded with 2.461 % ash. The
ash values were significantly affected by addition of
WGPP. High ash in WGP skins is characterized as potas-
sium (K), calcium (Ca), magnesium (Mg), sodium (Na),
iron (Fe), manganese (Mn), copper (Cu), and zinc (Zn)
[21]. Increased ash content with more addition of WGPP in
cookies, reveals that more nutrient rich cookies can be
obtained by addition of WGPP. Colour intensity of WGPP
added cookies was more with noted significant differences
among treatments. WGPP addition imparts dark brown
colour to cookies. Maximum colour intensity was reported
in cookies prepared from T5 (1.130) and minimum colour
intensity was in T1 (control).The addition of deseeded
grape pomace imparted darker colour to the cookies [22].
More intense coloured biscuits were obtained in compar-
ison to control when grape marc was added [23].
Data presented in Table 1 clearly show the impact of
replacement of wheat flour by WGPP on functional
Table 1 Impact of functional and physical properties on enriched cookies
Treatments Physical properties Functional properties
WAC Ash Colour Anthocyanins
(g H2O/g) (%) intensity (mg/g)
properties of cookies. Anthocyanin content in cookies
increased significantly in comparison to control. Antho-
cyanin content in control was only 0.163 (mg/g) in com-
parison to 3.512 mg/g in T5. WGP skins are rich sources of
anthocyanins (mainly malvidin 3-O-glucoside, followed by
peonidin 3-O-glucoside), hydroxycinnamic acids, and fla-
vonol glycosides [24]. So the addition of WGPP in different
treatments of cookies added anthocyanins content. Antho-
cyanins bear functional properties and are known as colour
contributing agent also. Rising trend was observed in total
phenolic contents, flavonoids, antioxidant activities and
tannin contents of cookies made by using WGPP. The values
of total phenolics, flavonoids, antioxidant activities and
tannins were increased sharply after addition of WGPP. In
control only 0.041 (mg/g) total phenolic content was noted
and the values of total phenolic contents were increased with
rise in the level of WGPP as 0.095, 0.213, 0.305 and 0.460
(mg/g) in T2, T3, T4 and T5, respectively. After addition of
WGPP flavonoid content of cookies was increased from
0.0320 (mg/g) in control to a highest level of 1.133 (mg/g) in
T5. All treatments were found significantly superior over
control. In case of control antioxidant values which were
measured by FRAP method, in cookies were only
4.625 (mg/g) while addition of WGPP the recorded antiox-
idant values were 11.651, 29.669, 51.862 and 75.976 (mg/g)
in T2, T3, T4 and T5, respectively. As WGPP had major
composition of red grape skin and the grape skin contains
tannins so these tannins were found in cookies. The cookies
from T5 contained a tannin content of 1.766 followed by
1.171 (mg/g) in T4. Wine grape pomace contains promising
phenolic acids, including gallic acid, ellagic acid, and fla-
vonoids, such as catechin, epicatechin, procyanidins and
anthocyanins [1, 25]. An assay of radical-scavenging activity
showed that WGP addition enhanced the antioxidant prop-
erties of biscuits [26]. By increased addition of grape pomace
level total phenolic content in cookies was enhanced [8].
The cookies enriched with WGPP were subjected to
organoleptic test. Parameters viz. appearance, texture,
mouth sensation, taste, colour, aroma and overall accept-
ability were adopted for sensory evaluation of cookies
Total phenolics Flavonoids Antioxidant activity Tannins
(mg GAE/g) (mg CTE/g) FRAP (mg/g) (TAE mg/g)

T1 3.593E 2.641E 0.356E 0.163E 0.041E 0.320E 4.625E 0.160E

D D D D D D D
T2 3.946 2.864 0.510 2.033 0.095 0.627 11.651 0.213D
C C C C C C C
T3 4.061 3.147 0.623 2.864 0.213 0.887 29.669 0.720C
B B B B B A B
T4 4.130 3.422 0.853 3.311 0.305 1.347 51.862 1.171B
T5 4.333A 3.865A 1.130A 3.512A 0.460A 1.133B 75.976A 1.766A
LSD (at 5 %) 0.0263 0.0218 0.0731 0.0085 0.0012 0.091 2.7079 0.0318
Figures with same letter do not differ significantly from each other

123
112 S. Maner et al.

Table 2 Sensory evaluation of WGPP added cookies

Treatments Appearance Texture Mouth sensation Taste Colour Aroma Overall acceptability

T1 4.40B 3.83BC 3.85BC 3.68B 1.23C 3.38B 3.58BC

A A A A D A
T2 4.88 4.33 4.45 4.25 2.53 3.88 4.28A
B AB B B C AB
T3 4.43 4.15 4.08 3.73 3.33 3.70 3.88AB
T4 4.05C 3.95B 3.73C 3.40BC 4.03B 3.45B 3.40C
D C D C A B
T5 3.78 3.55 3.40 3.05 4.78 3.48 2.88D
LSD (at 5 %) 0.249 0.312 0.309 0.391 0.212 0.375 0.425
Figures with same letter do not differ significantly from each other

APPEARANCE quality properties of cookies. However, the availability of

5 various constituents in pomace is affected by many factors
4 like variety, harvesting at particular stage, maceration
OVERALL
3 TEXTURE
ACCEPTBILITY T1 duration, yeast strains or culture used for winemaking,
2 winemaking conditions, pressure used for separation of
T2
1 wines from pomace, pomace drying temperature etc.
T3
0 Efforts are needed to increase the acceptance with more
MOUTH T4
COLOUR WGPP added cookies. Beside the cookies, WGPP can also
SENSATION T5
be added in other bakery products like biscuits and breads.
The bakery products prepared by added WGPP will give
the antioxidants and dietary fibres to consumers which are
TASTE AROMA
needed in the diet. The winery waste thus will be utilized in
Fig. 1 Acceptance level of WGPP added cookies based on sensory better way and it will help wineries to become greener and
parameters financially strong and more stable and viable.

prepared under the study (Table 2). Addition of WGPP was

found superior in each and every quality parameter over
control. The data presented in Table 2 showed that cookies
with T2 treatment have maximum score for appearance
with 4.88 followed by 4.43 (T3), 4.40 (T1), 4.05 (T4) and
3.78 (T5). In case of texture maximum value (4.33) was
recorded in T2 followed by T3 and value of T5 was noted
lesser than control. Maximum score i.e. 4.45 was again
observed in T2 for mouth sensation, but T1 recorded more
score than T4 and T5. T2 again proved superiority over
others in case of taste. Again control was found superior
over T4 and T5. T5 scored maximum (4.78) in case of
colour. All other treatments scored more values than con-
trol (1.23). The panel which was identified for organoleptic
evaluation of cookies marked T2 with maximum overall
acceptability (4.28) which was found at par with T3. It was
observed that the maximum score was obtained by cookies
made with 5 % addition of WGPP in all recorded sensory
parameters except colour. When the quantity of WGPP was
increased, negative impact on acceptability was noted
(Fig. 1). Replacement of wheat flour with grape pomace
flour had more acceptance on the basis of sensory evalu-
ation [7]. But when the grape pomace exceeded more than
10 %, general acceptability of cookies was decreased [8].
The data of present study clearly indicate that the winery
by-product i.e. WGPP has positive impact on various
Conclusion
The data of the present study clearly indicate that the
winery by-product i.e. WGPP has positive impact on var-
ious properties of cookies. However, the availability of
various constituents of pomace is affected by many factors
like variety, harvesting at particular stage, maceration
duration, yeast strains or culture used for winemaking,
winemaking conditions, pressure used for separation of
wines from pomace, pomace drying temperature etc.
Efforts are therefore needed to increase the acceptance with
more WGPP added cookies. Beside the cookies WGPP can
be added in other bakery products like biscuits and breads.
The bakery products prepared by added WGPP will give
the antioxidants and dietary fibres to consumers which are
needed in their diet. Same time the winery waste will be
utilized in a better way and it will help wineries to become
greener and financially strong and more stable and viable.
Acknowledgments Authors are thankful to Director, ICAR-NRC
for Grapes, Pune for supporting this study and giving valuable sug-
gestions during execution of work plan. The members of sensory
panel also deserve thanks for their support to this study. The authors
certify that there is no conflict of interest with any financial organi-
zation regarding the material discussed in the manuscript.

123
Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional…
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