The Effect of Red Grape Pomace Powder Replacement on Physical Characteristics and Acrylamide Content of Biscuit

Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory effect of antioxidants has been recognized. So in this research, use of polyphenol-rich grape pomace powder to reduce acrylamide has been surveyed. Materials and Methods: Biscuits were prepared by replacing wheat flour to red grape pomace powder in different levels (0, 5, 10 and 15%), and physical (in terms of width, thickness, spread ratio and texture), chemical (moisture, ash, fat, protein and fiber) and sensory properties along with acrylamide content were investigated according to completely randomized design. Results: Replacement of wheat flour with red grape pomace powder had no effect on the fat content, while the moisture, ash, protein and fiber content of the biscuits increased. Physical studies exhibited a decrease in the thickness and an increase in the width, spread ratio and hardness of the biscuits. Acrylamide content of the biscuits decreased with the rising levels of supplementation with the greatest decrease (53.99% in comparison to the control) with the addition of 15% grape pomace powder. Sensory evaluation outcome indicated that 10% fortified biscuits with red grape pomace powder showed higher overall acceptability. Conclusion: Use of red grape pomace powder, without any significant effect on the quality and sensory properties, decreased acrylamide formation as an unsafe component; so with respect to noticeable grape processing factories by-products, incorporating of grape pomace in biscuit formulation could be advisable.