Semi-industrial scale-up of functional biscuits enriched with wine lees: nutritional enhancement and consumer acceptance

The increasing consumer demand for healthier and more sustainable food products has driven interest in functional ingredients derived from food by-products. Wine lees, a by-product of winemaking, are rich in polyphenols, anthocyanins, and dietary fiber, offering significant nutritional and functional potential. However, their incorporation into baked products is often limited by sensory challenges. This study aimed to develop semi-industrial scale-up biscuit formulations enriched with wine lees, addressing both nutritional enhancement and consumer acceptance. Three prototype formulations were produced, and the most promising – identified through sensory evaluation – was selected for scale-up (B3s). The selected formulation was further characterized for physicochemical and nutritional properties and evaluated through consumer testing. B3s exhibited a high nutritional profile, meeting the criteria for “high in fiber” in accordance with Regulation (EC) 1924/2006, and demonstrating a low predicted glycemic index according to the International Standards Organization (ISO) criteria. Based on simulated colonic fermentation, B3s also exhibited a slight prebiotic effect supported by the significant increase in total aerobes and bacillus-shaped lactic acid bacteria. The consumer test indicated that the prototype was well received by consumers, with liking for all assessed variables, including color, flavor, aroma, texture, and overall acceptability, scoring above 6 (“liked slightly”). These findings suggest the potential marketability of biscuits enriched with wine lees, as their nutritional and sensory characteristics are positively accepted by consumers.