Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

2013 ◽  
Vol 138 (1) ◽  
pp. 356-365 ◽  
Author(s):  
Angela Tseng ◽  
Yanyun Zhao
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
Grape Pomace ◽  
Wine Grape ◽  
Salad Dressing

Intake of Red Wine Grape Pomace Decreased Atherosclerosis, Attenuated Myocardial Damage and Increased Survival in a Murine Model of Lethal Coronary Heart Disease

2018 ◽  
Vol 32 ◽  
pp. 137
Author(s):  
Francisca Salas-Pérez ◽  
Katherine Rivera ◽  
Guadalupe Echeverría ◽  
Inés Urquiaga ◽  
Sara Dicenta ◽  
...  
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Murine Model ◽  
Red Wine ◽  
Myocardial Damage ◽  
Grape Pomace ◽  
Wine Grape

scholarly journals Grape Pomace: A Potential Ingredient for the Human Diet

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1772
Author(s):  
Paula Pereira ◽  
Carla Palma ◽  
Cíntia Ferreira-Pêgo ◽  
Olga Amaral ◽  
Anabela Amaral ◽  
...  
Keyword(s):  
Industrial Production ◽  
Nutritional Value ◽  
Essential Element ◽  
Grape Pomace ◽  
Human Nutrition ◽  
Arsenic Content ◽  
Nutrition And Health ◽  
Human Diet ◽  
Potential Use

The industrial production of wine generates annually tons of waste that can and must be properly reused to reduce its polluting load ad increase the availability of passive ingredients to be used in human nutrition. Grape pomace, a by-product of winemaking, beyond being of nutritional value is a bioactive source with high potential value and benefits for human health. Having as main goal the preliminary perception of the potential use of this by-product, the aim of this study was the characterization of eight different grape pomaces. In this sense, ash content, relative ash, moisture, pH, microorganisms, metals (Al, Cd, Cr, Cu, Fe, Hg, Li, Mn, Ni, Pb, and Zn), and semi-metal (As) were reported. The parameter that limits the daily amount ingested of this product is its arsenic content, a non-essential element that belongs to the group of semi-metal. Considering the obtained results and in the light of the restrictions imposed through the legislation in regulations set by the European Commission, the inclusion of grape pomace in the industrial production of foodstuffs could be a step towards the future of human nutrition and health.

scholarly journals By-products of fruits processing as a source of phytochemicals

2009 ◽  
Vol 15 (4) ◽  
pp. 191-202 ◽  
Author(s):  
Sonja Djilas ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic
Keyword(s):  
Organic Acid ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Food Additives ◽  
Waste Materials ◽  
Citrus Fruits ◽  
Wide Range ◽  
Legal Restrictions ◽  
Valuable Compounds ◽  
By Products

The processing of fruits results in high amounts of waste materials such as peels, seeds, stones, and oilseed meals. A disposal of these materials usually represents a problem that is further aggravated by legal restrictions. Thus new aspects concerning the use of these wastes as by-products for further exploitation on the production of food additives or supplements with high nutritional value have gained increasing interest because these are high-value products and their recovery may be economically attractive. It is well known that by-products represent an important source of sugars, minerals, organic acid, dietary fibre and phenolics which have a wide range of action which includes antitumoral, antiviral, antibacterial, cardioprotective and antimutagenic activities. This review discusses the potential of the most important by-products of apple, grape and citrus fruits processing as a source of valuable compounds. The relevance of this topic is illustrated by a number of references.

scholarly journals Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Ufot E. Inyang ◽  
Etini A. Daniel ◽  
Florence A. Bello
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
Control Sample ◽  
Kidney Bean ◽  
Whole Wheat Flour ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Bean Flour ◽  
Carbohydrate Contents

Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the blends. The biscuit weight, diameter, thickness and spread ratio ranged from 16.32 to 19.08g, 4.02 to 4.40cm, 0.69 to 0.78cm and 5.33 to 6.38 respectively. Incorporation of kidney bean flour in the blends led to the reduction in spread ratio of the biscuit. The protein, fat, ash, crude fibre and carbohydrate contents in the biscuits ranged from 11.73 to 15.20%, 16.34 to 17.95%, 1.52%, to 1.73%, 1.65 to 1.80% and 63.36 to 68.70% respectively. Samples T3 and T4 with kidney bean flour incorporation had higher protein, dietary fibre and lower carbohydrate contents than samples T1 and T2 with no kidney bean flour incorporation. The calcium, potassium, magnesium, iron and zinc contents ranged from 36.14 – 45.72mg/100g, 105.40 – 128.72mg/100g, 29.60 – 46.81mg/100g, 3.89 – 5.12mg/100g and 2.01 –3.51mg/100g respectively. Incorporation of kidney bean flour enhanced the calcium, magnesium and iron contents in the biscuits. Sensory mean score values showed that samples T3 and T4 were the most preferred samples in terms of overall acceptability as their values were not significantly (p>0.05) difference from each other. It is evident from the study that acceptable biscuits of improved nutritional value and high dietary fibre content could be produced from whole wheat flour supplemented with acha and kidney beans flours. This will increase the utilization of these locally grown crops and reduce wheat importation into the country. The high fibre biscuit will also possess several health benefits.

scholarly journals Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Budi Setiawan ◽  
Salma S. Aulia ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Vitamin B12 ◽  
Sensory Evaluation ◽  
Dietary Fibre ◽  
Nutritional Value ◽  
The Elderly ◽  
Portion Size ◽  
Rehydration Ratio ◽  
Crude Fibre ◽  
Carotene Content ◽  
Age Related

An increase in the number of elderly people indicates a higher life expectancy. However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. The development of geriatric foods such as cream soup made from pumpkin and tempeh is considered to be the solution to prevent this situation. This study used a factorial randomized design, containing processing methods (fresh and instant) and the addition of tempeh (0%, 75%, and 100%). Sensory evaluation (rating and ranking test), physical characteristics (pH, yield, rehydration, and viscosity), nutritional analysis (proximate, crude fibre, dietary fibre, vitamins B6 and B12, and β-carotene content), and acceptance analysis of cream soup fresh and instant were examined. Physical characterization revealed that the product had a pH of 5.4–5.7, a viscosity of 1250–2190 cP, a rehydration ratio of 5.51–6.47 g mL-1, and a yield of 19.44%–26.9%. The result of sensory evaluation showed that the processing method and tempeh addition had a significant effect ( p < 0.05 ) on the product acceptance. This also affects the nutritional value, in which fresh products had higher nutritional value than the instant product, and products with tempeh had higher ash, protein, dietary fibre, and vitamin B12 than products without tempeh. Based on this analysis, the instant cream soup with 75% tempeh is the best formula. In one portion size (50 g), instant cream soup with 75% tempeh met 10% or more of the Indonesian recommended dietary allowance (RDA) for the elderly in terms of protein, carbohydrates, fat, energy, dietary fibre, vitamin B12, vitamin B6, and vitamin A, so it can be recommended as a complementary food for the elderly.

scholarly journals The nutritional potential of grape by-products from the area of Slovakia and Austria

2020 ◽  
pp. 1 ◽  
Author(s):  
Ondrej Hanušovský ◽  
Branislav Gálik ◽  
Daniel Bíro ◽  
Milan Šimko ◽  
Miroslav Juráček ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Nutritional Value ◽  
Slovak Republic ◽  
Grape Pomace ◽  
Farm Animals ◽  
Substantial Contribution ◽  
Animal Nutrition ◽  
Crude Fibre ◽  
By Products

Current experiments with farm animals showed that it is possible to use grape by-products as a source of nutrients in animal nutrition. In the present experiment, we hypothesize that one reason for the variation among feeding trials, besides production steps affecting byproduct quality in winery, the variation among cultivars may have substantial contribution. The main aim of this study was to analyse grape pomace and stems from the area of Slovak Republic and Austria to evaluate their nutritional value for animals. In total, 54 samples of 3 grape varieties from 6 different locations were analysed. In each variety basic nutrients, antioxidant activity, total phenols, condensed tannins and proteins participation was determined according to standard analytical methods. The results show that the grape pomace had the highest ratio of crude proteins, crude fat and crude fibre with the solid concentrations of sugars, except of variety from red grape. Then, the grape stem is characterised with balanced content of crude protein, crude fibre and nitrogen free extracts with residual sugars and the highest antioxidant activity. By-products from the winery production have average nutritional value because of higher content of lignin that could be limiting factor for the digestibility. Neverthelles, there are interactions between the fibre fractions, condensed tannins, total polyphenols and antioxidant activity. Analysed data shows, that grape by-products have a potential in animal nutrition as a source of bioactive compounds, however there exists differences between the locations and varieties.

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