The use of grape seeds in the production of truffle-type candies

Abstract

Background: It has been known since ancient times that an unhealthy lifestyle, including poor eating habits, is a contributing factor in the development of various diseases. These conclusions have received scientific validation, particularly regarding the excessive consumption of sugary and fatty foods.

According to experts, they are rich in vitamins E, A, B, C, and PP, and contain phosphorus, calcium, sodium, magnesium, and potassium. The seeds also contain various tannins, proteins, unsaturated and saturated fatty acids, phytosterols, flavonoids, and amino acids. Most importantly, the highest concentration of antioxidants is found in grape seeds, rather than in the fruit itself.

Objective: This research aims to explore the potential use of grape seeds as a biologically active ingredient and to apply it in the production of truffle-type confections.

Materials and Methods: Before conducting experimental studies, seeds were separated from different grape varieties, and their chemical composition was studied. The truffle-type confection was selected as the research object, as it most closely aligns with the flavor combination and appearance required for this study. The gravimetric method was employed for studying raw materials and finished products, using KERN analytical balances with an accuracy of 0.95%. The vitamin and mineral composition was determined using an integrated HPLC system. 

Results: Experiments were conducted based on the study of both the control sample of truffles and the products obtained from the experimental variants. Experimental samples were prepared in different proportions: 200g chocolate and 5g grape seed, 200g chocolate and 10g grape seed, and 200g chocolate and 15g grape seed. The second variant was chosen as the optimal proportion, considering the requirements established by other quality indicators for chocolate.

Novelty: This study is so innovative that with the help of research, it was possible to improve the composition of truffles, one of the most sought-after products, using a minimal raw material and getting maximum results. This study uniquely explores the valorization of grape seeds – a rich source of antioxidants and other bioactive compounds typically considered a waste product – as a functional ingredient in truffle-type confections. It goes beyond simple inclusion by systematically determining the optimal dosage (10% grape seed inclusion) that enhances the confection's nutritional profile with dietary fibers, vitamins, and minerals, while ensuring desirable quality characteristics, offering a novel approach to sustainable food enrichment. 

Conclusion: Grape seeds can be utilized as an alternative raw material in chocolate production. The dosage methods for using grape seeds and their corresponding dosages have been established. Laboratory tests have determined the content of dietary fibers, vitamins, and minerals in the final product. It has been demonstrated that it is possible to incorporate several key components into products made with this technology and dosage.

Keywords: Grape seeds, chocolate, biologically active additives, functional products.