National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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