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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 2875-2880
DOI: https://doi.org/10.20546/ijcmas.2018.705.335


Physico-chemical Properties of Grape (Vitis vinifera L.) Pomace Fortified Drinkable Yoghurt
S. Subhashini*, D. Baskaran, B. Dhanalakshmi, B. Murugan and Ayyavoo Preamnath Manoharan
College of Food and Dairy Technology, Koduveli, TANUVAS, Chennai-52, India
*Corresponding author
Abstract:

The most effective approach for food waste management is the source of minimization and recovery of by-products. The components present in food waste contribute to high level of nutrients, namely proteins, lipids, carbohydrates, fibres, antioxidants, polyphenols etc. The waste obtained during processing of grapes (Vitis vinifera L.) includes pomace, can be used in foods which are rich in nutritional and functional properties. Therefore utilization of waste from grape processing into preparation of dairy products which is of low cost raw material is presented in this study. This research was conducted to explore the possibility of utilization of grape pomace obtained during grape juice extraction for the preparation of value added dairy product viz. Drinkable yoghurt. The obtained grape pomace was dried using solar drier at 65ºC for 6 hours and made into powder. The drinkable yoghurt was prepared to which the grape pomace powder was added at different levels of treatment (PT0, PT0.5, PT1.0 and PT1.5). The physiochemical properties of drinkable yoghurt samples include moisture, pH, titratable acidity, total solids, viscosity, fat and total dietary fibre were determined. Based on the physico-chemical results and sensory attributes the suitable treatment was taken for development of drinkable yoghurt.


Keywords: Waste, Grape pomace, Powder, Drink, Yoghurt, Fermented product
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How to cite this article:

Subhashini, S., D. Baskaran, B. Dhanalakshmi, B. Murugan and Ayyavoo Preamnath Manoharan. 2018. Physico-chemical Properties of Grape (Vitis vinifera L.) Pomace Fortified Drinkable Yoghurt.Int.J.Curr.Microbiol.App.Sci. 7(5): 2875-2880. doi: https://doi.org/10.20546/ijcmas.2018.705.335