Food product preparation from the vinification of 'BRS Violeta' by-products
Tuany Yuri Kuboyama Nogueira,
Victoria Diniz Shimizu-Marin,
Ana Carolina Gonçales
et al.
Abstract:The objective of this work was to manufacture pizza dough, truffle, and cake using the paste of a by-product from the vinification of 'BRS Violeta' grape, as well as to determine some bromatological characteristics of these products. The by-product was pressed to remove excess must and crushed to obtain the paste. The paste, pasteurized at 80°C for 3 min and frozen at -18°C, was characterized for total phenolic compounds (TPC), total monomeric anthocyanins (TMA), and dietary fiber. The food products were chara… Show more
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