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

IF 0.7 4区农林科学 Q3 AGRICULTURE, MULTIDISCIPLINARY

Pesquisa Agropecuaria Brasileira Pub Date : 2023-01-01 DOI:10.1590/s1678-3921.pab2023.v58.03119

Tuany Yuri Kuboyama Nogueira, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Heloíza Ferreira Alves do Prado, Roberto da Silva, Ellen Silva Lago-Vanzela

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引用次数: 0

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.

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由'BRS Violeta'副产品酿造的食品制备

摘要本研究的目的是利用BRS Violeta葡萄酿造的副产物膏体制作披萨面团、松露和蛋糕，并确定这些产品的一些风味特征。副产物被压去多余的必须和粉碎得到糊状物。经80°C巴氏杀菌3分钟，-18°C冷冻后，膏体的主要成分为总酚类化合物(TPC)、总单体花青素(TMA)和膳食纤维。通过水分、能量值、蛋白质、脂肪、灰分、膳食纤维、总碳水化合物和TPC含量等参数对食品进行表征。膏体中TPC含量为326 mg GAE 100 g-1;185 mg mv35diglc 100g-1，用于TMA;10克100克，是膳食纤维。根据食品的百分成分，比萨饼面团和松露可以分别被认为是纤维和蛋白质的来源。产品TPC含量在51 ~ 63 mg GAE 100 g-1之间。利用葡萄副产品膏可以制备营养质量好的食品，从而最大限度地减少田间浪费。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Pesquisa Agropecuaria Brasileira 农林科学-农业综合

CiteScore

1.20

自引率

0.00%

发文量

审稿时长

9-18 weeks

期刊介绍： Pesquisa Agropecuária Brasileira – PAB – is issued monthly by Empresa Brasileira de Pesquisa Agropecuária – EMBRAPA, affiliated to Ministry of Agriculture, Livestock and Food Supply. PAB publishes original scientific-technological articles on Plant Physiology, Plant Pathology, Crop Science, Genetics, Soil Science, Food Technology and Animal Science. Its abbreviated title is Pesq. agropec. bras., and it should be used in bibliographies, footnotes, references and bibliographic strips.