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Autochthonous yeasts: Role in vinification and aging of Cabernet-Sauvignon
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Archana, K. M. Ravi, R. Appaiah, K. A. Anu |
| Date of Submission | 2016-01-01 |
| Abstract | Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had proteinand protein digestibility in the range of 42.7–50.5 and 71.3–76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The numberof bands separated in soybean meal was greater than the bands observed in GNC flour as seen inSDS–PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oilcake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBCdecreased the breaking strength values and increased the sensory parameters of the biscuits.Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC. |
| Starting Page | 53 |
| Ending Page | 61 |
| Page Count | 9 |
| File Format | |
| Volume Number | 2 |
| Journal | International Journal of Environmental and Agriculture Research |
| Language | English |
| Access Restriction | Limited |
| Subject Keyword | Aroma Cabernet Sauvignon Phenolics Saccharomyces Cerevisiae Wine |
| Content Type | Text |
| Resource Type | Article |
