Production of functional grape molasses containing grape seed powder and determination some qualitative, sensory and rheological properties of final Product

Rahim Mohammadyvash Baktash¹ SHahin Zomorody²

1) MSc Gradguated Student, Department of food Science, Islamic Azad UniversityMaragheh Branch E-Mail Address:
2) Assistant Professor, Department of Engineering, Agricultural Research Center, West Azarbijan. Iran

IOI Code : XYAA-ZBBGB
Publication : 2nd International conference on sustainable development, strategies and challenges With a focus on Agriculture, Natural Resources, Environment and Tourism(2icsda.ir)
Abstract :
    The grape seed is one of the by-products of grape pomace and is a rich source of proteins, tannins, bioactive substances and plant fibers. The aim in this study, increasing qualitative properties of grape syrup using grape seed powder in 4 levels (0, 5, 10 and 15 %). The results of the statistical analysis of the data showed that with increasing amount of grape seed powder, the moisture content of grape molasses decreased and ash increased significantly (p<0.05), so the least amount of moisture content and maximum ash content were found in grape molasses containing 15% grape seed powder. The results of the statistical analysis of the data showed that with increasing amount of grape seed powder, the moisture content of grape molasses decreased and ash increased significantly (p<0.05), so the least amount of moisture content and maximum ash content were found in grape molasses containing 15% grape seed powder. Also with increasing amount of grape seed powder to 5%, acidity increased and pH decreased significantly (p <0.05). But increasing more the amount of grape seed powder had no significant effect on the acidity (p>0.05). The least amount of Brix and reducing sugars related the sample containing 15 % grape seed powder and the highest Brix and reducing sugar, related the grape molasses without grape seed powder. With increasing the amount of grape seed powder, peroxide index increased significantly (p<0.05). The maximum viscosity related the sample containing 10 % grape seed powder and the lowest viscosity related the sample without grape seed powder (control sample). Mitchka method showed that all samples were non-Newtonian fluid type and pseudoplastic. Flow behavior index for grape molasses at 30 °C was calculated 0.58. Also 11 types of fatty acids were detected in the treatments. By increasing the amount of grape seed powder, butyric acid, C22: 2, C20: 5n3 and Linoleic acid (C18: 2n6c) increased but Caprylic, Palmitoleic, Arachidonic and Oleic acids decreased. The linolenic acid also was not detected in the all treatments. No significant differences in score of color, flavor, spreadability and mouth feel were found. But highest overall acceptability in the sample containing 10% grape seed powder was found. Keywords: grape seed powder, grape molasses, qualitative, sensory and rheological properties

Keywords : grape seed powder grape molasses qualitative sensory and rheological properties