Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

The influence of secondary raw materials in primary winemaking on the
organoleptic and physico-chemical parameters of butter cookies made of wheat
and oat flour has been studied. It was revealed that cookies with this additive
have appropriate consumer properties and physicochemical parameters that
meet accepted standards. It was shown that the processed product was enriched
with the elements necessary for the body. These elements include Na, C, Mg,
Ca, P, Fe, Zn, and Cu, and the powerful antioxidant resveratrol. Obtaining food
additives by processing grape pomace and their use in confectionery products
will contribute to primary winemaking with minimal waste.