DOI: 10.3390/foods13010098 ISSN: 2304-8158

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Mariana Spinei, Mircea Oroian
  • Plant Science
  • Health Professions (miscellaneous)
  • Health (social science)
  • Microbiology
  • Food Science

The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses—7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125–<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200–<300 μm particle size interval of grape pomace extract.

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