The Resource Development of a novel ingredient from white grape pomace : a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Anna van Ameringen

Development of a novel ingredient from white grape pomace : a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Anna van Ameringen

Label
Development of a novel ingredient from white grape pomace : a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University
Title
Development of a novel ingredient from white grape pomace
Title remainder
a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University
Statement of responsibility
Anna van Ameringen
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Over recent years, there has been a growing interest in utilising the waste produced by agricultural industries. Grape pomace is the skins, seeds, and stalks discarded after pressing during the wine making process and can account for between 13% and 25% of the grapes. This project aimed to determine the composition of Sauvignon Blanc grape pomace; investigate appropriate drying and grinding methods; and identify the impact of grape pomace on the sensory characteristics of food. Firstly, the composition of the white grape pomace was analysed and it was identified that the main constituents are fibre (40%), sugars (23%), protein (10.2%), and fat (6.1%) on a dry matter basis which provides various marketing opportunities for the pomace. However, only 89.7% of the composition was accounted for. Through experimental trials looking at the rate of drying; change in sensory characteristics; and general observations; fluidised bed drying was chosen as the best method for drying the pomace. However, further trials of this method are required. When pomace with a moisture content of 8% was grinded using a pin mill with a screen size of 0.5mm, only 3% of the pomace was able to pass through. This was because the moisture content of the pomace was too high so the moisture content should be reduced. Through the incorporation of white grape pomace into a muffin, it was identified that the grape pomace gave the muffin a sweet fruity flavour and caused the colour of the muffins to be dark brown. Also it was identified that the acceptability of the texture decreased as the mean particle diameter increased. Overall, muffins containing grape pomace were accepted by a focus group however, further formulation trials are required. Due to the large size of the project; a lot of further research needs to be done before a marketable ingredient can be produced. The first recommendations to be carried out are to re-analyse the grape pomace to account for the missing 10%; conduct trials using a back-mix fluidised bed dryer; and trial grinding methods
Cataloging source
PU
http://library.link/vocab/creatorName
Van Ameringen, Anna
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
Wine and wine making
Target audience
specialized
Label
Development of a novel ingredient from white grape pomace : a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Anna van Ameringen
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives and constraints -- Literature review -- Determination of white grape pomace composition -- Comparison of drying methods -- Grinding methods -- Sensory evaluation of muffins containing grape pomace -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
84 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Development of a novel ingredient from white grape pomace : a report in partial fulfilment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Anna van Ameringen
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives and constraints -- Literature review -- Determination of white grape pomace composition -- Comparison of drying methods -- Grinding methods -- Sensory evaluation of muffins containing grape pomace -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
84 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

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      -40.385340 175.617349
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