justin bieber news: Cost-efficient method developed for maximizing benefits from wine waste

Cost-efficient method developed for maximizing benefits from wine waste

Public release date: 25-Sep-2012
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Contact: Stephanie Callahan
scallahan@ift.org
312-604-0273
Institute of Food Science & Technology

CHICAGOA new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemakingknown as wine pomaceare a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

The researchers from Oregon State University analyzed pomace from Pinot Noir and Merlot wines to determine the most economically feasible ways to convert the rich source of antioxidants in pomace into compounds that can be used to fortify foods. Drying pomace in the oven at 104 degrees Fahrenheit and air drying at 77 degrees Fahrenheit were considered highly acceptable and much less costly compared with freeze drying. These methods can easily be converted into large scale industrial applications for food processing purposes.

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About IFT
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific societymore than 18,000 members from more than 100 countriesbrings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

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Cost-efficient method developed for maximizing benefits from wine waste Public release date: 25-Sep-2012
[ | E-mail | Share ]
Contact: Stephanie Callahan
scallahan@ift.org
312-604-0273
Institute of Food Science & Technology

CHICAGOA new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemakingknown as wine pomaceare a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

The researchers from Oregon State University analyzed pomace from Pinot Noir and Merlot wines to determine the most economically feasible ways to convert the rich source of antioxidants in pomace into compounds that can be used to fortify foods. Drying pomace in the oven at 104 degrees Fahrenheit and air drying at 77 degrees Fahrenheit were considered highly acceptable and much less costly compared with freeze drying. These methods can easily be converted into large scale industrial applications for food processing purposes.

###
About IFT
For more than 70 years, IFT has existed to advance the science of food. Our nonprofit scientific societymore than 18,000 members from more than 100 countriesbrings together food scientists, technologists and related professions from academia, government, and industry. For more information, please visit ift.org.

[ | E-mail | Share ]
?

AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.

Source: http://www.eurekalert.org/pub_releases/2012-09/iofs-cmd092512.php
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