Production of functional products using grape processing residuals


Food Sci. Technol




Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a recession period, its development has been prioritized. During the processing of the grapes, a large amount of residues are formed, with the major proportion of the seedy pomaces. According to the weight of the grape bunch 3-7% of comb, according to the weight of the seeds 15-20% peel, and 3-6% seeds have been originated during the grape processing. Due to its rich content, these residuals are called secondary raw materials and their recycling can have significant economic benefits. Sometimes these residues are disposed of near processing facilities, polluting the environment and creating anti-sanitary situation. Therefore, the rational use of such residues have economic, environmental and other advantages. The peel, seeds and pulp of pomace from the grape varieties of Isabella and Bayanshira cultivated in the western region of Azerbaijan were studied. Spectra of the peel extract and chromatograms of peel hydrolysis were obtained from Isabella grape variety. Anthocyanidins of delphinidin, cyanide, peonidin and malvidin were found in the hydrolysis of peel extracts. Search-based studies have shown that the pomace of the Isabella variety is not only rich in biologically active substances but also has a high muscat aroma. With this in mind, the Isabella pomace was used for further research. Isabella grape variety is distinguished by the rich composition and organoleptic properties during the pomace processing. One of the best ways to bring it back to production is to use functional products with great perspectives in the modern world. To this end, the powder of Isabella pomace was extracted and have been applied in the production of functional products. The optimum variants have been determined in providing the best possible products with the addition to the yoghurt made from cow’s milk with different amounts of pomace powder. The yoghurt which was made with the addition of 4% pomace powder was superior due to other trial samples for their content and quality. Although some changes were happened during storage, they were not negatively reflected in the composition and quality of the yoghurt samples and the product was selected with high organoleptic values even after 20 days of storage.

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