Food product preparation from the vinification of 'BRS Violeta' by-products
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 mus...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Embrapa Informação Tecnológica
2023-10-01
|
| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104003&tlng=en |
| _version_ | 1797652466825691136 |
|---|---|
| author | Tuany Yuri Kuboyama Nogueira Victoria Diniz Shimizu-Marin Ana Carolina Gonçales Heloíza Ferreira Alves do Prado Roberto da Silva Ellen Silva Lago-Vanzela |
| author_facet | Tuany Yuri Kuboyama Nogueira Victoria Diniz Shimizu-Marin Ana Carolina Gonçales Heloíza Ferreira Alves do Prado Roberto da Silva Ellen Silva Lago-Vanzela |
| author_sort | Tuany Yuri Kuboyama Nogueira |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T16:30:18Z |
| format | Article |
| id | doaj.art-8efb4358993a40c888ba09b8fc1bbbc4 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-03-11T16:30:18Z |
| publishDate | 2023-10-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-8efb4358993a40c888ba09b8fc1bbbc42023-10-24T07:36:13ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212023-10-015810.1590/s1678-3921.pab2023.v58.03119Food product preparation from the vinification of 'BRS Violeta' by-productsTuany Yuri Kuboyama Nogueirahttps://orcid.org/0000-0003-0193-9821Victoria Diniz Shimizu-Marinhttps://orcid.org/0000-0002-4853-1965Ana Carolina Gonçaleshttps://orcid.org/0009-0001-2882-1500Heloíza Ferreira Alves do Pradohttps://orcid.org/0000-0002-0256-9570Roberto da Silvahttps://orcid.org/0000-0003-1468-5752Ellen Silva Lago-Vanzelahttps://orcid.org/0000-0003-4444-5557Abstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104003&tlng=enby-productcircular economyfunctional foodphenolic compound |
| spellingShingle | Tuany Yuri Kuboyama Nogueira Victoria Diniz Shimizu-Marin Ana Carolina Gonçales Heloíza Ferreira Alves do Prado Roberto da Silva Ellen Silva Lago-Vanzela Food product preparation from the vinification of 'BRS Violeta' by-products Pesquisa Agropecuária Brasileira by-product circular economy functional food phenolic compound |
| title | Food product preparation from the vinification of 'BRS Violeta' by-products |
| title_full | Food product preparation from the vinification of 'BRS Violeta' by-products |
| title_fullStr | Food product preparation from the vinification of 'BRS Violeta' by-products |
| title_full_unstemmed | Food product preparation from the vinification of 'BRS Violeta' by-products |
| title_short | Food product preparation from the vinification of 'BRS Violeta' by-products |
| title_sort | food product preparation from the vinification of brs violeta by products |
| topic | by-product circular economy functional food phenolic compound |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104003&tlng=en |
| work_keys_str_mv | AT tuanyyurikuboyamanogueira foodproductpreparationfromthevinificationofbrsvioletabyproducts AT victoriadinizshimizumarin foodproductpreparationfromthevinificationofbrsvioletabyproducts AT anacarolinagoncales foodproductpreparationfromthevinificationofbrsvioletabyproducts AT heloizaferreiraalvesdoprado foodproductpreparationfromthevinificationofbrsvioletabyproducts AT robertodasilva foodproductpreparationfromthevinificationofbrsvioletabyproducts AT ellensilvalagovanzela foodproductpreparationfromthevinificationofbrsvioletabyproducts |