Articles
FORMULATING FUNCTIONAL POPSICLE WITH WINE AND GRAPE JUICE BY-PRODUCTS
Article number
841_93
Pages
603 – 606
Language
English
Abstract
Grape pomace (GP) is the most important by-product of wine and grape juice production, and is also a good source of bioactive compounds, especially phenolic antioxidants and fiber.
Therefore, GP can be considered a cheap source of functional ingredients, and its use can also reduce the environmental impact.
Red GP (skin and seeds) were supplied by a winery and a fruit juice company, providing Cabernet Sauvignon and Izabel grape varieties, respectively.
The samples were freeze-dried, milled and sifted in order to obtain the pomace flours.
Pomace flours were used in 5% of the formulation for elaborate grape pomace juice popsicle (GPJP) and grape pomace wine popsicle (GPWP). The instrumental color parameters and sensory acceptability of this popsicles were assessed.
GPJP presented lower total color difference (ΔE=8.50) than GPWP (ΔE=12.76) in relation to a market available popsicle made with grape juice.
This result was responsible for GPJP higher color acceptability (7.81±1.19), when compared to GPWP (5.98 ±2.30). Also, texture, flavor and overall acceptability of GPJP (6.81±1.47, 6.96±1.52, 6.94±1.31) were significant higher than GPWP (5.02±2.27, 5.51±2.09, 5.28±2.03). GPJP was significantly preferred (p<0.01) regarding the sensory attributes.
Total dietary fiber contents of the developed products is approximately 2,0 g/portion (1 popsicle unit or 60 g), while a market commercial popsicle in Brazil presents no significant amount in this nutrient (the fiber contents is not declared on the label). The results of this first use of grape by-products in food product development reveal a viability of using grape juice by-products as an ingredient to make high phenolics and fiber popsicles with high sensory acceptability.
Therefore, GP can be considered a cheap source of functional ingredients, and its use can also reduce the environmental impact.
Red GP (skin and seeds) were supplied by a winery and a fruit juice company, providing Cabernet Sauvignon and Izabel grape varieties, respectively.
The samples were freeze-dried, milled and sifted in order to obtain the pomace flours.
Pomace flours were used in 5% of the formulation for elaborate grape pomace juice popsicle (GPJP) and grape pomace wine popsicle (GPWP). The instrumental color parameters and sensory acceptability of this popsicles were assessed.
GPJP presented lower total color difference (ΔE=8.50) than GPWP (ΔE=12.76) in relation to a market available popsicle made with grape juice.
This result was responsible for GPJP higher color acceptability (7.81±1.19), when compared to GPWP (5.98 ±2.30). Also, texture, flavor and overall acceptability of GPJP (6.81±1.47, 6.96±1.52, 6.94±1.31) were significant higher than GPWP (5.02±2.27, 5.51±2.09, 5.28±2.03). GPJP was significantly preferred (p<0.01) regarding the sensory attributes.
Total dietary fiber contents of the developed products is approximately 2,0 g/portion (1 popsicle unit or 60 g), while a market commercial popsicle in Brazil presents no significant amount in this nutrient (the fiber contents is not declared on the label). The results of this first use of grape by-products in food product development reveal a viability of using grape juice by-products as an ingredient to make high phenolics and fiber popsicles with high sensory acceptability.
Publication
Authors
E.Y. Ishimoto, V.D. Capriles, A.G. Matias, A. Baccarin, E.A.F.S. Torres
Keywords
grape pomace juice, grape pomace wine, phenolic antioxidants, dietary fiber, sensory acceptability
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