Utilizarea tescovinei de struguri pentru crearea produselor funcționale
2022
Eremei, Anastasia | Prisăcaru, Adriana
Foods that can be consumed as part of the normal diet and contain biologically active compounds with the potential to improve health or reduce the risk of disease are considered functional. Tescovina is the main residue of the wine industry is composed of skins, and seeds, being known by high levels of phenolic compounds The article presents the need to use grape tescovina in order to obtain functional products. Several attempts to use grape tescovine in the food industry as an addition to bread, pasta have been studied. The results showed that the modification of the biological value of the products did not affect the organoleptic characteristics of the finished products, influencing only the colour due to the content of natural pigments - anthocyanins. And in terms of chemical composition the antioxidant activity was increased due to the content of polyphenols.
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Publisher Technical University of Moldova
This bibliographic record has been provided by Technical University of Moldova