Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Food product preparation from the vinification of 'BRS Violeta' by-products

Full text
Author(s):
Tuany Yuri Kuboyama Nogueira [1] ; Victoria Diniz Shimizu-Marin [2] ; Ana Carolina Gonçales [3] ; Heloíza Ferreira Alves do Prado [4] ; Roberto da Silva [5] ; Ellen Silva Lago-Vanzela [6]
Total Authors: 6
Affiliation:
[1] Universidade Estadual Paulista. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[2] Universidade Estadual Paulista. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[3] Universidade Estadual Paulista. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[4] Universidade Estadual Paulista. Departamento de Fitotecnia, Tecnologia de Alimentos e Socioeconomia - Brasil
[5] Universidade Estadual Paulista. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
[6] Universidade Estadual Paulista. Departamento de Engenharia e Tecnologia de Alimentos - Brasil
Total Affiliations: 6
Document type: Journal article
Source: Pesquisa Agropecuária Brasileira; v. 58, 2023-10-20.
Abstract

Abstract The objective of this work was to manufacture pizza dough, truffle, and cake using the paste of a by-product from the vinification of 'BRS Violeta' grape, as well as to determine some bromatological characteristics of these products. The by-product was pressed to remove excess must and crushed to obtain the paste. The paste, pasteurized at 80°C for 3 min and frozen at -18°C, was characterized for total phenolic compounds (TPC), total monomeric anthocyanins (TMA), and dietary fiber. The food products were characterized for the following parameters: moisture, energy value, and protein, lipid, ash, dietary fiber, total carbohydrates, and TPC contents. The contents found in the paste were: 326 mg GAE 100 g-1, for TPC; 185 mg mv35diglc 100g-1, for TMA; and 10 g 100 g-1, for dietary fibers. Based on the centesimal compositions of the food products, the pizza dough and truffle can be considered as a source of fiber and protein, respectively. The products show TPC contents between 51 and 63 mg GAE 100 g-1. It is possible to prepare food products of good nutritional quality, using grape by-product paste, to minimize waste in the field. (AU)

FAPESP's process: 20/02760-6 - Chocolate panned with dehydrated Brazilian grapes: evaluation their quality through a detailed study of phenolic compounds and from sensory analysis
Grantee:Ellen Silva Lago Vanzela
Support Opportunities: Regular Research Grants