[Use of secondary raw materials of the wine industry for the production of a functional fermented milk product].

Abstract

The development of new technologies and the production of functional food based on secondary raw materials is an urgent problem that requires careful study. The aim of the research was to study the chemical composition of the powder from the pomace of Riesling and Cabernet Sauvignon grape varieties, as well as the possibility of using this powder for the preparation of functional yogurt. Material and methods. The study material was pomace from the white technical grape variety Riesling and from the red technical grape variety Cabernet Sauvignon. The object of the study was yogurt prepared in three versions: with the addition of 2, 3 and 4% of grape pomace powder. Results. Analysis of the chemical composition of the pomace powder showed that the content of «crude» protein in the pomace powder obtained from Cabernet Sauvignon grapes was higher than from Riesling (12.8 versus 10.3%). In terms of lysine, valine, histidine, proline and glutamic acid content, Cabernet Sauvignon grape pomace powder had higher values. The content of trace elements in the powder obtained from Riesling and Cabernet Sauvignon grape pomace amounted to (mg/100 g): iron - 14.5 and 17.0; zinc - 19 and 25; manganese - 8.9 and 9.5; cobalt - 0.31 and 0.22, respectively. A process flow chart for preparing yogurt with the addition of pomace powder has been developed. Yogurt prepared with the addition of 3% Cabernet Sauvignon grape pomace powder received a high rating for its physical, chemical and organoleptic properties and had a high nutritional value. The prepared yogurt had a specific aroma characteristic of this variety. Conclusion. The conducted research on the development of the technology for the preparation of a fermented milk product using grape pomace powder as a source of trace elements, phenolic compounds and dietary fiber partially solves the issue of creating functional food.