Ice Cream with Functional Potential Added Grape Agro-Industrial Waste

The objective of this study was to develop grape ice cream spiked with agro-industrial grape residue flour (GRF). The attributes of color, aroma, flavor, texture and overall quality of ice cream with different GRF concentrations [P (0%), F1 (2%), F2 (6%), F3 (10%)] were evaluated by a panel of tasters, using hedonic scale of 9 points. The formulations with the best sensory characteristics were used to determine the chemical composition, the physical and chemical characteristics, the bioactive compounds content and antioxidant capacity, besides the objective evaluation of color (CIELAB). The F1 ice cream (2% GRF) showed satisfactory sensory attributes that allowed to be appointed by the taste panel as the best formulation. The addition of 2% of GRF in to grape ice cream provided an increase in protein, lipids, ash, dietary fiber, total energy value, reducing sugars, total phenolics, flavonoids, flavonols and anthocyanins. Consequently, the radical scavenging ability of DPPH• (EC50) e ABTS•+ was higher than the pattern sample (without GRF) (p <0.05). The GRF incorporated in to grape ice cream formulation made changes in color attributes of the product that, although statistically significant, did not affect the visual perception of characteristic color and desired for this type of product. Thus, the addition of grape residue flour (2%) in to ice cream may be considered a viable and healthy technology application, to obtaining a product with organoleptic and nutritional characteristics satisfactory, higher levels of dietary fibers, bioactive compounds and antioxidant potential, and contribute to the use of this waste.