Elabora？？o e aceitabilidade de biscoitos enriquecidos com aveia e farinha de baga？o de uva

the growing demand for healthy food is accompanied by a search for processes that generate low volumes of solid waste, or which provide for its reuse. this paper proposes the development and evaluation of the acceptability of cookies enriched with oat and grape pomace flour. the grape pomace flour, produced as an alternative to the use of large volumes of waste generated by the wine industry, represents a great source of fibre and natural antioxidants at low cost. it was obtained by grinding the dry pomace and subsequent granulometric standardization. the oat flour, a source of food fibres, was obtained by grinding oat flakes. to prepare the cookies, three formulations with different percentages of replacement of the wheat flour by wholemeal oat flour and grape pomace flour were used, defined as formulations a, b and c with 30%, 40% and 50% replacement respectively. the experiment was carried out using a completely randomized design, the results submitted to an analysis of variance and the means compared by the tukey test at 5% significance. the results demonstrated that the cookies presented acceptable sensory properties and the percentage of substitution used in this study was accepted by the judges for all the attributes evaluated. the use of oat provided an increase in food fibre and the grape pomace flour was an alternative ingredient for the reuse of a product normally discarded.