USE OF JUVENILE GRAPE BERRY AS ANTIOXIDANT RICH FOOD INGREDIENT

P. Sipos, R. Nyárádi

Both grape and wine production have several useful by-products what have been discovered more and more due their important positive health effects in the last decades. The grape seed is one of them because its high antioxidant power. On the other hand, the marc is also more and more widely evaluated because of its high amount and useful chemical components. However, the grape berries what arise during cluster or grape thinning are rarely evaluated. Their positive properties and high antioxidant activity has been well known for a long time but their utilization is very rare. It is known as verjus, that is known from its sour taste as souring agent, but in Hungary it is not known. In our research we have evaluated six grape varieties in the Tokaj region during grape maturing in three stages of veraison. Clusters were collected and berries were removed from the pedicles manually and the chemical composition of whole berries, separated seeds and peel and flesh were analysed. Furthermore, dried berry parts were grinded and added to wheat flour and biscuits made from them were also analysed both chemically and sensory. We found that their use can result antioxidant rich and tasty bakery products.

Keywords: grape, cluster thinning, by-products, biscuits

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