Valorisation of grape seed in the production of functional biscuits

Abstract

Under research laboratory conditions in the TPA department, when preparing experimental batches of crackers biscuits, the mass of wheat flour was partially replaced with that of grape seed (GSF) at the rate of 2 ÷8 % in relation to the amount of flour required according to the recipe. GSF (a mixture of flour seeds of the Pinot Grigio and Chardonnay ampelographic grape varieties, grown on the vineyards of the Criuleni district), presenting a non-gluten nutritional potential, can be used to obtain nutritionally improved products or functional products that have sensory qualities accepted by consumers and increased biological value.