Development and characterization of creamy sweet from pomace vinified grape

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.7222

Keywords:

Coproduce; Winemaking; Bioactive; Antioxidant.

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Author Biographies

Márcia Adriana Gomes da Silveira, IFSUL

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

 

Cassio Massuquini da Silveira, Universidade Federal do Pampa

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

 

Sarah Lemos Cogo, Instituto Federal Sul rio-grandense

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

 

Stela Maris Meister Meira, Instituto Federal Sul rio-grandense

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

Fernanda Germano Alves Gautério, Universidade Federal do Pampa

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

 

João Rodrigo Gil de los Santos, Universidade Federal de Pelotas

Abstract

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p<0.05) in pomace (3.5x102 UFC.g-1) than in the creamy sweets (<102 UFC.g-1). The content of moisture and acidity were lower (p<0.05) in creamy sweets (Gums: 34.75% and 0.48%; Pectin: 35.54% and 0.47%) than in pomace (69.38% and 0.77%) (respectively). The carbohydrate content and pH were higher (p <0.05) in creamy sweets (Gums: 50.39% and 3.56; Pectin: 48.05% and 3.53) than in pomace (10.73% and 3.24) (respectively). The formulations showed pseudoplastic behavior. Despite a significant reduction (p<0.05) in the anthocyanin values ​​of the pomace (13.1 mg.g-1) for Pectin (3.61 mg.g-1) and Gums (3.93 mg. g-1), pomace carotenoids (14.63 mg.g-1) for Pectin (1.89 mg.g-1) and Gums (3.60 mg.g-1), and total pomace phenols (13.32 mg.g-1) for Pectin (8.77 mg.g-1) and Gums (9.59 mg.g-1), there was no difference in antioxidant capacity (p>0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.

Keywords: Coproduce; Winemaking; Bioactive; Antioxidant.

References

Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Uso de um método de radicais livres para avaliar a atividade antioxidante. LWT-Ciência e Tecnologia de Alimentos, 28(1), 25-30.

Brasil. (1978). Resolução Normativa nº 9 de 11/12/1978. Resolução normativa sobre os padrões para doce de frutas. Diário Oficial da República Federativa do Brasil.

Brasil. (2003). RDC nº 360, de 23 de dezembro de 2003, dispõe sobre o Regulamento técnico sobre rotulagem nutricional de alimentos embalados. Diário Oficial da República Federativa do Brasil.

Brasil. (2001). Resolução RDC nº 12 de 02 de janeiro de 2001. Recuperado de http://www.anvisa.gov.br.

Bender, B. B. A. (2015). Fibra alimentar a partir da casca de uva: Desenvolvimento e incorporação em bolos tipo Muffin. Dissertação de mestrado, Universidade Federal de Santa Maria, Santa Maria.

CONAB. (2018, Novembro). Análise mensal uva industrial. Recuperado de https://is.gd/nHUb67.

Colombo, A. C. (2016). Avaliação dos compostos antioxidantes de uma geleia de uva desenvolvida com resíduos da casca da uva. XXV Congresso brasileiro de Ciências e Tecnologias de Alimentos. Recuperado de http://www.ufrgs.br/sbctars-%20eventos/xxvcbcta/anais/files/37.pdf.

Dutcosky, S. D. (1996). Análise sensorial de alimentos. (4a ed.), Curitiba: Champagnat.

Ferreira, D. F. (2000). Análises estatísticas por meio do Sisvar para Windows versão 4.0. 45ª Reunião Anual da Região Brasileira da Sociedade Internacional de Biometria, 255-258. São Carlos: UFSCar.

Holdsworth, S. D. (1993). Rheological Models Used for the pre Proprerties of Foods Products: A Literature Review. Food Bioprod. Process.: Trans. Inst. Chem. Eng. C (1) 139–179.

Instituto Adolfo Lutz (2008). Métodos físico-químicos para análise de alimentos. (4a ed.), São Paulo: Autor.

Less, D. H., & Francis, F. J. (1972). Standarization of pigment analysis in craberries. Hortiscience, (7)1, 83-84.

Lopes, J. T., Xavier, F. M., Quadri, N. G. M., & Quadril, B. M. (2007). Anthocyanins: a brief review of structural characteristics and stability. Revista Brasileira de Agrociência, (13)3, 291-297.

Machado, A. M. R. (2018). Utilização da casca de uva como ingredientes no desenvolvimento de barras de cereais. Dissertação de mestrado, Universidade Federal do Rio de Janeiro, Rio de Janeiro.

Oliveira, F. M., Jacques, A., & da Silva, E. F. (2013). Antocianinas em subproduto obtido da indústria vitivinícola. Anais do Salão Internacional de Ensino, Pesquisa e Extensão, 5(2).

Oliveira, R., Oliveira, F. M., Hernandes, J., & Jacques, A. (2016). Composição centesimal de farinha de uva elaborada com bagaço da indústria Vitivinícola. Revista CSBEA 2(1).

Rodrigues-Amaya, D. B. A. (1999). Guide to carotenoids analysis in foods. ILSI Press: Washington.

Rao, M. (1999). Rheology ir fluid and semisolid foods: principles and application (8a ed.). New York.

Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, 16(3), 144-158.

Silva, N., Junqueira, V. C., & Silveira, N. F. A. (1997). Manual de métodos de análises microbiológicas de alimentos. São Paulo: Verela.

Teixeira, E., Meinert, E. M., & Barbetta, P. A. (1987). Análise sensorial de alimentos. Florianópolis: UFSC.

Vicente, E. L. S. (2016). Geleia de uva ‘BRS violeta’ convencional e light: produção, caracterização e aceitabilidade. Dissertação de mestrado, Universidade Estadual Paulista, Botucatu.

Downloads

Published

16/08/2020

How to Cite

SILVEIRA, M. A. G. da; SILVEIRA, C. M. da; COGO, S. L.; MEIRA, S. M. M. .; GAUTÉRIO, F. G. A. .; SANTOS, J. R. G. de los . Development and characterization of creamy sweet from pomace vinified grape. Research, Society and Development, [S. l.], v. 9, n. 9, p. e249997222, 2020. DOI: 10.33448/rsd-v9i9.7222. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/7222. Acesso em: 22 dec. 2024.

Issue

Vol. 9 No. 9

Section

Agrarian and Biological Sciences

License

Copyright (c) 2020 Márcia Adriana Gomes da Silveira; Cassio Massuquini da Silveira; Sarah Lemos Cogo; Stela Maris Meister Meira; Fernanda Germano Alves Gautério; João Rodrigo Gil de los Santos

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.