Valorization of grape pomace for the development of nutritionally and functionally enriched extrudates: A circular economy approach in snack production

Sindhu PM; Shruti Sethi; Bindvi Arora; Alka Joshi; Chavlesh  Kumar; Lekshmi SG

doi:10.56093/ijas.v95i9.164378

Authors

Sindhu PM
Shruti Sethi
Bindvi Arora
Alka Joshi
Chavlesh Kumar
Lekshmi SG

https://doi.org/10.56093/ijas.v95i9.164378

Keywords:

Extrusion processing, grape pomace, okara, value addition, circular economy

Abstract

Recent uses of agro-industrial biomass have become increasingly important factors in promoting sustainability for both the economy and the environment. This research innovates a corn-based extruded snack incorporating grape pomace (GP), a byproduct from wineries, and okara, an insoluble residue from soybean milk processing. The manufacturing process was optimized using a Box-Behnken design (BBD) experiment through Response Surface Methodology (RSM). As per BBD analysis, the optimal conditions to improve the textural, sensorial, and biochemical properties of the extruded product were found at 7.5% grape pomace content, 11% moisture, and an extruder screw speed of 300 rpm with a temperature of 117-121°C that showed a desirability value of 0.76. Such optimal conditions successfully developed a desirable extruded snack in the validation step. In addition to the improved textural properties, the inclusion of grape pomace and okara also enhanced the total phenolic content, anthocyanin content and antioxidant activity of the final product. This way, sustainability benefits are gained both through the recovery of agro-industrial residues and due to the higher nutritional content and appealability of the final extruded snack.

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