Технология производства десертного продукта с высокой биологической ценностью
2024
Русева, Ольга
This work is aimed at theoretical and practical study of increasing the biological value of dessert product by adding red grape skin powder to the formulation. The concentration of the additive was from 5 to 10% of the total mass. Grape skins obtained after processing of Merlot grapes grown in the southern region of the Republic of Moldova were dried by convective drying method at a temperature of 65 ° C to a humidity of 6.8±2%. In the obtained powder, the content of polyphenols was 407.26 mg/L and antioxidant activity was 97.39 %. It was found that the introduction of grape skin powder has a positive effect on both physicochemical characteristics of the product and its organoleptic properties. The increase in biological value of the developed dessert is due to the increase in the content of polyphenols from 127mg/l in samples with 5% powder addition to 233.68 mg/l with 10% powder and increased antioxidant activity from 21.13 to 32.73 %, respectively. During the work, microbiological analysis was performed, which showed the positive effect of grape skin powder addition on the stability of the product. Thus, after seven days of storage, the enriched samples were the most stable compared to the control sample.
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书目信息
出版者 Technical University of Moldova