The present research aimed at assessing the effects of the integration of V. vinifera pomace powder, resulting from wine production, into the manufacturing of a sustainable pastry product. Comparisons were made between 9 treatments derived from the factorial combination of 3 tescovine powders (obtained from 3 different manufacturers) added to sponge cakes and 3 concentrations (3%, 5% and 10%), plus a control without tescovine powder addition. Textural, quality and color parameters, as well as bioactive compounds, antioxidant activity and sensory features were determined. The highest porosity and elasto-plastic coefficient were observed for the untreated control, and it was found that the values reduced as grape pomace incorporation increased. The rising application of tescovine powder enhanced the textural parameters of sponge cakes compared to the untreated control, with the highest average level observed with Natur Tanya integration. Resilience, cohesiveness and elasticity decreased as the concentration of grape pomace rose to 10%. Gummosity and chewability displayed increasing trends from the untreated control to the 10% tescovine powder addition. Dry matter content, acidity, sugars, mineral substances and ash increased from the control to the highest grape pomace integration, contrary to the pH trend. With rising tescovine powder incorporation, the sponge cake color components L* and b* decreased compared to the untreated control, whereas the component a* showed increasing values in the cake crumb but decreasing values in the crust. The highest antioxidant activity and compound levels were recorded with the 10% Fiber Foods grape by-product addition. Most sensory characteristics showed a decreasing trend with increasing tescovine powder integration from 3% to 10% in the pastries analyzed. This study demonstrated the benefits of adding tescovine by-product to sponge cakes to manufacture innovative foods with high nutritional value.
Murariu et al. (Thu,) studied this question.