Fortification of Grape Pomace Powder in Cupcakes for Nutritional Profile and Sensory Attributes

Globally, a lot of food is being produced and wasted every year. It imposes great risks for safe handling and safety of environment. Agro-based waste is a rich source of bioactive compounds, fiber, vitamins and minerals. The objective of the present research was the incorporation of grape pomace powder (GPP) in cupcakes. Four treatments with grape pomace powder at 2%, 4%, 6% and 8% level and one treatment for control sample was used. Proximate analysis and phytochemical analysis of grape pomace powder and cupcakes were done.  Results showed that addition of grape pomace powder increased nutritional profile as well as sensory attributes. Increased concentrations of grape pomace powder in cupcakes significantly increased levels of ash contents, fiber contents, phenolic and flavonoid contents. Treatment T2 (4% GPP) showed overall good score in terms of nutrition without compromising sensory parameters. Cupcakes can be used as a carrier of beneficial compounds generated from food waste which consequently eliminates the food security issues and reduces the impact of climate.