THE EFFECT OF RİPENİNG IN GRAPE POMACE ON THE PROPERTIES OF IZMIR TULUM CHEESE
Project no. 22972 · Status: Kapanmış · 2021
Summary
<p>In recent years, the demand for functional foods has increased as a result of changes in the dietary habits of consumers. Dairy products are a very suitable food group for functional food production, and cheese from this group is on the way to becoming a functional food with recent studies. Nowadays, the idea of reprocessing food products and the least waste to the environment comes to the fore. The pomace released in the wine production facility consists of a mixture of shell, seeds and stems and constitutes approximately 60% of the winemaking solid residues. Silage additive is used in the textile and food industry (powder form in some areas) due to its high micronutrient content. In addition, the pulp is very rich in antioxidant content and phenolic components. In the literature researches, it has been determined that studies on this subject have increased in recent years due to the antioxidant properties of polyphenolic compounds and their possible effects on the prevention of various diseases. Particular emphasis is placed on the effects of antioxidants, including free radical damage, cardiovascular, cancer, and neurodegenerative disorders. In the literature research on the use of pomacein cheese production, it has been seen that there are a very limited number of studies. For this reason, in this study, it was decided to use pomace, one of the by-products of winemaking, as a source of phenolic substances and antioxidants in the production of cheeses. In addition, effects on the properties of cheese produced with milk obtained from cow breeds fed with pomaceand on the composition of cheese by adding grape seed powder or pomace powder during the production of some milk and/or dairy products were investigated. In this study, which is planned to be done, it is aimed to increase the aroma components in cheese and to increase the antioxidant activity and total phenolic substance content of the cheese by using pomacein the ripening brine. The effects of pomaceon antioxidant activity, total phenolic content and aroma components during ripening will be investigated. Within the scope of the thesis, functional food will be developed by producing cheese with pomace and using the waste of winemaking.</p>