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 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.
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