Vol. 11, Special Issue 7 (2022)

Author(s):
G Gurumeenakshi, B Subbulakshmi, P Geetha and R Rajeswari

Abstract:
Grape pomace is the solid remains (waste by-product) of grapes after pressing for juice or oil. Over 60 percent of the grape pomace dry matter is indigestible in vitro. This indigestible fraction is composed of dietary fiber (Non-Starch Polysaccharides and lignin) as well as Condensed Tannins and Resistant Proteins. The grapes variety and the processing industry was selected to collect the grapes pomace, were further processed and incorporated in the development of high value products such as jam, squash and RTS. The difference between the developed products and the commercial products is that, these products had highly acceptable sensory qualities specially the mouth feel of the product, which give thatste of the grapes skin and seeds and also the total antioxidant activity of these products were comparatively higher than the ordinary squash and RTS prepared from grape juice.