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http://cris.utm.md/handle/5014/2077| Title: | Ice cream - food matrix for functional product with grape skin addition | Other Titles: | Înghețata – matrice alimentară pentru produse funcționale cu adaos de pieliță de struguri | Authors: | BOAGHI (COVALIOV), Eugenia DESEATNICOV, Olga RESITCA, Vladislav SUHODOL, Natalia |
Keywords: | grape skin;ice cream;polyphenols;antioxidant activity | Issue Date: | 2022 | Source: | COVALIOV, Eugenia, DESEATNICOVA, Olga, REȘITCA, Vladislav SUHODOL, Natalia, Înghețata – matrice alimentară pentru produse funcționale cu adaos de pieliță de struguri. In: Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației, Ed. Partea 1, 3 iunie 2022, Cahul. Cahul, Republica Moldova: Tipografia "Centrografic" SRL, 2022, Vol.9, Partea 1, pp. 367-374. | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | Perspectivele și Problemele Integrării în Spațiul European al Cercetării și Educației | Abstract: | Grapes harvested worldwide are used in winemaking, and with the development of this industry, the volume of by-products, such as grape pomace, seeds, etc., is increasing. These products are rich in polyphenols, tannins, etc. and are of interest for their subsequent exploitation. The purpose of this paper is to investigate the possibility of using grape skin in the production of ice cream. Research has shown that the addition of grape skin powder reduces the rate of oxidative processes in ice cream, significantly contributing to the increase in total polyphenols (63.93 - 139.29 mg AG / mL extract) and antioxidant activity (33.63% for test 10.00% PS). The fortification of the ice cream with grape skin powder significantly influences the color of the elaborate ice cream, the color difference varying in the limits ΔE = 37.37 - 54.94. |
URI: | https://ibn.idsi.md/vizualizare_articol/166108 http://cris.utm.md/handle/5014/2077 |
| Appears in Collections: | Proceedings Papers |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 367-374_1.pdf | 941.58 kB | Adobe PDF | View/Open |
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