# Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta
## 1 Introduction
[21] observed an increase in antioxidant activity and radical scavenging activities of biscuits enriched with grape pomace, while minor influence on the digestion rate was recorded. Furthermore, biscuits chewiness and hardness increased as the level of grape pomace was higher possibly as a result of the binding of polyphenols with protein or starch, determining a raised gluten matrix strength [21]. Textural properties of breadsticks were affected by grape pomace incorporation, revealing a decrease in hardness and breaking force proportional to the level added, while the antioxidant capacity and the fiber content increased, as stated by [PERSON] et al. [22]. The addition of grape peels, seeds and pomace flours in wheat dough caused the decrease of the elastic (G\({}^{\prime}\)) and viscous (G\({}^{\prime\prime}\)) moduli, increasing at the same time tan \(\updelta\) values as the amount added raised [23]. The visco-elastic character of dough is related to its three-dimensional matrix given by the interaction between gluten proteins and starch or non-starch polysaccharides [24]. [PERSON] et al. [25] studied the effect of 7% grape pomace addition in durum _tagliatelle_ pasta and showed that pasta samples contained the same monoplycosylated and acetylated anthocyanins as found in grape pomace, while a good cooking resistance and texture after cooking were maintained. The incorporation of growing quantities of grape pomace flour in cakes led to the gradual increase of ash, lipid, proteins, fibers, free phenolics, anthocyanins, total polyphenol content and antioxidant activity, while the luminosity (\(L^{*}\)) and the red nuance (\(a^{*}\)) were reduced [4]. The most abundant phenolics identified in the enriched cakes were catechin, gallic acid, quercetin, protocatechuic acid, kaempferol and apigenin [4]. Our previous research [26; 27] underlined the effects of grape peels on gluten free pasta made of corn flour and optimized the processing parameters for grape peels addition and hydrothermal treatment of wheat flour. Considering the factors mentioned above and the scarcity of papers regarding the influence of grape peel flour incorporation in common wheat pasta, this study aimed to clarify the contribution of this by-product on the rheological and textural behavior of dough, on pasta chemical properties, color parameters, uncooked pasta breaking force, cooking behavior and cooked pasta texture. The positive effects of grape peel flour on final product functionality were evidenced by fiber, total polyphenols and resistant starch determination. Compared to our previous research, this study aimed to evaluate dough rheology in terms of elastic and viscous moduli, dough texture regarding hardness, resilience, springiness and cohesiveness, pasta proximate composition, pasta color in terms of luminosity, red-green and blue-yellow nuances and pasta texture parameters such as elasticity, firmness and chewiness, and in order to complete the image of grape peel's influence on common wheat pasta. Furthermore, the correlations and the similarities between characteristics and samples were pointed out to better understand the interactions between wheat and grape peel flours components.