VALORISATION POTENTIAL OF FETEASCĂ NEAGRĂ GRAPE POMACE FOR OBTAINING HONEYBASED FORTIFIED INNOVATIVE PRODUCT
Grape pomace (GP) is the main by-product from the wine industry, consisting of remaining skin, seeds and pulp. Extremely rich in flavones, anthocyanins and tannins, this by-product has attracted the attention of scientists leading to an interest in the study of different uses in various fields e...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202002&vol=2&aid=5108 |
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| Summary: | Grape pomace (GP) is the main by-product from the wine
industry, consisting of remaining skin, seeds and pulp. Extremely rich in
flavones, anthocyanins and tannins, this by-product has attracted the
attention of scientists leading to an interest in the study of different uses in
various fields especially as it is very inexpensive: as an additive in animal
feed, as ingredients in the food industry, cosmetics, medicine, etc. GP may
have applications as food additives with nutritional benefits. For the present
research, an innovative product based on Acacia honey (AH) and GP
powder in different proportion (5, 10 and 15 %) was prepared. Fortification
with GP may impact the sensory characteristics of products, such as flavor,
color, and texture. The results revealed that the fortified innovative product
obtained is well accepted by the consumers. |
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| ISSN: | 1582-540X 1582-540X |