| Titles |
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English :
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Utilization of grape industry wastes as natural antioxidant in the manufacture of some fatty products
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Arabic :
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الأستفادة من مخلفات مصانع العنب كمضادات أكسدة طبيعية فى تصنيع بعض المنتجات الدهنية
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| Abstract |
The butter treated with grape seeds extract at different levels (0.05,0.1 and 0.2%), the butter stored for weeks in a refrigerator. The chemical composition of butter, phenolic content, flavonoid and antioxidant activity of grape (vitis vinifera) seed powder extracted were investigated. This study aimed to investigate the effect of using grape seeds extract at different levels (0.05,0.1 and 0.2%), on the chemical quality attributes, sensorial and microbial quality of butter during storage. The butter treated with grape seeds extract were evaluated against bacteria, lipolytic bacterial, yeast and mould, whereb all concentrations of extract used, i.e. 0.05,0.1 and 0.2% and their growth decreased significantly. The best inhibition was 0.2% for c grape seeds extract. The all concentration of extract proved to be superior in terms of retarding the lipid auto oxidation and hence the storage ability at cooling temperature was improved. In general, the tested extract had no unfavorable influence on the sensory properties of butter. In addition, butter showed significantly longer storage stability and received significantly higher overall sensory scores than control butter...
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| Publication year |
2015
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. of Appl. Sci
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| Author(s) from ARC |
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| Publication Type |
Journal
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