| Title | Food product preparation from the vinification of 'BRS Violeta' by-products |
|---|---|
| ID_Doc | 24862 |
| Authors | Nogueira, TYK; Shimizu-Marin, VD; Gonçales, AC; do Prado, HFA; da Silva, R; Lago-Vanzela, ES |
| Title | Food product preparation from the vinification of 'BRS Violeta' by-products |
| Year | 2023 |
| Published | |
| 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 80degree celsius for 3 min and frozen at-18degree celsius, 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. |
| https://www.scielo.br/j/pab/a/LSpGZY5WpsCsFmk5pZz5Nsd/?lang=en&format=pdf |
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