Year: 2021 | Month: June | Volume 11 | Issue 3
Utilization of Wine Industry Waste (Red Grapes) as Natural Antioxidant for Development of Functional Mutton Rolls
This study was conducted with an objective to utilize the red grapes powder and its extracts as natural antioxidant for development of functional mutton rolls. Incorporation of red grapes powder at 1, 2 and 3 per cent levels, and red grapes aqueous and ethanolic extracts at 5, 10 and 15 per cent levels were compared with control, and selected on the basis of sensory evaluation. The total phenols and TBARS value of selected products were compared with control. The sensory scores including overall acceptability increased with the incorporation levels of red grapes powder and aqueous extracts, but decreased with addition of red grapes ethanolic extract. Addition of 3 per cent red grapes powder and 10 per cent of its aqueous extract were found suitable for incorporation in mutton rolls indicating very good acceptability scores (round 7.00). The addition of red grapes powder and its aqueous extract increased the total phenols while TBARS values were found significantly lower as compared to control and BHT added products. It was concluded that red grapes powder (3%) and red grapes aqueous extracts (10%) can be used for development of very well acceptable functional mutton rolls with improved total phenols and lower TBARS vale.
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