Farinha de casca de uva: Elaboração e aceitabilidade em bolo
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Data
2025-06
Autores
Orientador
Cé, Patrícia Fassina
Banca
Conde, Simara Rufatto
Bertani, Juliana Paula Bruch
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Resumo
A casca de uva, subproduto da fabricação de sucos e vinhos, é rica em antioxidantes, fibras e compostos fenólicos. Quando seca e moída, pode ser transformada em farinha com potencial de uso na produção de alimentos, como pães, bolos e biscoitos, promovendo uma alimentação mais saudável, especialmente para crianças, que necessitam de nutrientes para o crescimento e desenvolvimento. Além disso, o reaproveitamento das cascas contribui para a redução do desperdício na indústria vinícola, geração de renda e sustentabilidade. O objetivo deste estudo foi desenvolver um bolo utilizando farinha de casca de uva da variedade Concord em três diferentes concentrações e avaliar sua aceitabilidade entre escolares para possível incorporação da formulação mais aceita no cardápio da escola. Estudo quantitativo, descritivo, transversal realizado entre março e outubro de 2024, em duas etapas: a primeira referente a elaboração da farinha de casca de uva e a formulação de um bolo em três diferentes concentrações desta farinha (F1 25%; F2 50%; F3 75%); a segunda destinada ao teste de análise sensorial dos bolos formulados. A farinha foi produzida a partir do bagaço residual das uvas de uma indústria de sucos e vinhos de Dois Lajeados/RS. A análise sensorial foi realizada com 145 crianças do 1º ao 5º ano do ensino fundamental de uma escola do referido município, utilizando a escala hedônica facial do Programa Nacional de Alimentação Escolar (PNAE). Considerou-se aceitável o índice de aceitabilidade (IA%) igual ou superior a 85% nas notas 4 (gostei) e 5 (adorei). Todas as formulações obtiveram notas médias superiores a 4,0, indicando boa aceitação global. Quanto ao IA%, a F1 foi a preparação melhor aceita. Conclui-se que a F1 pode ser uma alternativa viável para a alimentação escolar, por apresentar maior proximidade com os hábitos alimentares infantis, agregar mais valor nutricional e promover a sustentabilidade.
Grape skins, a byproduct of juice and wine production, are rich in antioxidants, fiber, and phenolic compounds. When dried and ground, they can be transformed into flour with potential for use in the production of foods such as bread, cakes, and cookies, promoting healthier eating, especially for children, who need nutrients for growth and development. In addition, reusing grape skins contributes to reducing waste in the wine industry, generating income, and sustainability. The objective of this study was to develop a cake using Concord grape skin flour in three different concentrations and to evaluate its acceptability among schoolchildren for possible incorporation of the most accepted formulation into the school menu. This is a quantitative, descriptive, cross-sectional study carried out between March and October 2024, in two stages: the first related to the preparation of grape skin flour and the formulation of a cake with three different concentrations of this flour (F1 25%; F2 50%; F3 75%); the second aimed at the sensory analysis test of the formulated cakes. The flour was produced from the residual grape pulp of a juice and wine industry in Dois Lajeados/RS. The sensory analysis was performed with 145 children from the 1st to 5th grade of elementary school in the aforementioned municipality, using the facial hedonic scale of the National School Feeding Program (PNAE). The acceptability index (AI%) equal to or greater than 85% was considered acceptable, with scores of 4 (liked) and 5 (loved). All formulations obtained average scores greater than 4.0, indicating good overall acceptance. Regarding the AI%, F1 was the best accepted preparation. It is concluded that F1 can be a viable alternative for school feeding, as it is closer to children's eating habits, adds more nutritional value and promotes sustainability.
Grape skins, a byproduct of juice and wine production, are rich in antioxidants, fiber, and phenolic compounds. When dried and ground, they can be transformed into flour with potential for use in the production of foods such as bread, cakes, and cookies, promoting healthier eating, especially for children, who need nutrients for growth and development. In addition, reusing grape skins contributes to reducing waste in the wine industry, generating income, and sustainability. The objective of this study was to develop a cake using Concord grape skin flour in three different concentrations and to evaluate its acceptability among schoolchildren for possible incorporation of the most accepted formulation into the school menu. This is a quantitative, descriptive, cross-sectional study carried out between March and October 2024, in two stages: the first related to the preparation of grape skin flour and the formulation of a cake with three different concentrations of this flour (F1 25%; F2 50%; F3 75%); the second aimed at the sensory analysis test of the formulated cakes. The flour was produced from the residual grape pulp of a juice and wine industry in Dois Lajeados/RS. The sensory analysis was performed with 145 children from the 1st to 5th grade of elementary school in the aforementioned municipality, using the facial hedonic scale of the National School Feeding Program (PNAE). The acceptability index (AI%) equal to or greater than 85% was considered acceptable, with scores of 4 (liked) and 5 (loved). All formulations obtained average scores greater than 4.0, indicating good overall acceptance. Regarding the AI%, F1 was the best accepted preparation. It is concluded that F1 can be a viable alternative for school feeding, as it is closer to children's eating habits, adds more nutritional value and promotes sustainability.
Descrição
Palavras-chave
Uvas; Farinha; Nutrientes; Reutilização de resíduos; Alimentação escolar; Grapes; Flour; Nutrients; Waste reuse; School meals
Citação
CONSOLI , Helen Cristina Girardi. Farinha de casca de uva: Elaboração e aceitabilidade em bolo. 2025. Artigo (Graduação) – Curso de Nutrição, Universidade do Vale do Taquari - Univates, Lajeado, 25 jun. 2025. Disponível em: http://hdl.handle.net/10737/4913.