Effects of Red Grape (Vitis Vinifera L.) Pomace Powder on Physicochemical and Textural Properties of Sucuk

Authors : Dilay Yıldız, Ceyda Söbeli, Müge Uyarcan

Pages : 7-15

Doi:10.24323/akademik-gida.1554255

View : 119 | Download : 140

Publication Date : 2024-09-23

Article Type : Research Paper

Abstract :This study aimed to evaluate the effect of grape pomace powder as a natural antioxidant on the quality characteristics of sucuk samples. Grape pomace powder was added to the sucuk doughs at various concentrations (0, 1, 2, and 3%), and sucuk fermentation was carried out under controlled conditions. The study investigated the effects of grape pomace powder on the chemical composition, total phenolic content, antioxidant activity, texture profile, and color characteristics of the sucuk samples. Results showed a significant impact (P<0.05) of grape pomace powder incorporation on the fat, protein, pH, color, total phenolic content, and antioxidant activity of the samples. All color values and pH levels decreased as the amount of grape pomace powder increased. In contrast, total phenolic content and antioxidant activity values increased in direct proportion to the amount of grape pomace powder. According to these results, grape pomace powder has the potential to be used as a natural antioxidant in sucuk production.
Keywords : Sucuk, Üzüm posası, Atık, Katma değerli ürün, Doğal antioksidan