International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:3, March, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(3): 772-779

Utilization of Grape Pomace as a Raw Material for the Development of Value Added Products
Gurumeenakshi*, P. Geetha and R. Rajeswari
Centre for Post Harvest Technology, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, India
*Corresponding author

The wine-making industries produce millions of tons of residues (grape pomace) after fermentation, which represents a waste management issue both ecologically and economically. After juice extraction from grape fruit, grapes pomace collectively includes stems, seeds and skins that is discarded as waste accounted for 55 – 65 per cent of the fruit. The most important variety grown in Coimbatore district, Tamil Nadu state is Muscat Hamburg (local name is Panner grapes), hence this variety of grapes is used in the study. A food processing industry in Coimbatore, that produce the leftover of grapes pomace (2.2T/ha/year) was selected. The grapes pomace were collected separately and were further processed for the present study. The proximate analysis of the grapes pomace showed that the moisture content 42.48 per cent, sugar 15.20g per 100g, protein 8.50g, fibre 45.65g, anthocyanin 143.45mg per 100g and antioxidant activity was 15.0µg/ml. The microbial examination of the grapes pomace was also carried out to ensure the safety of the products. The grapes pomace incorporated products such as grape pomace squash, grape pomace RTS and grape pomace jam was standardized and been evaluated for its sensory quality, storage studies and cost analysis has been calculated.  

Keywords: Grapes pomace, Antioxidants, Value added products, Cost analysis

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How to cite this article:

Gurumeenakshi, G., P. Geetha and Rajeswari, R. 2021. Utilization of Grape Pomace as a Raw Material for the Development of Value Added Products.Int.J.Curr.Microbiol.App.Sci. 10(3): 772-779. doi:
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