The Chemical Composition of Grape Fibre

Jolana Karovičová,Lucia Minarovičová,Veronika Kuchtová,Zlatica Kohajdová

doi:10.5219/428

Abstract

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 - 10.8%), mineral (1.3 - 3.8%) and fat (2.8 - 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content.

Highlights

Consumers prefer ready to eat foods and a diet that is low in calories, low in cholesterol, and low in fat or in other words “healthy foods”
Fibre is often classified as soluble dietary fibre (SDF) and insoluble dietary fibre (IDF)
The results obtained in this study suggest the possibility of using the most important by-products related to the winemaking process (Grape pomaces and stems) as potential sources of Dietary fibre (DF) of good quality

Summary

Introduction

Consumers prefer ready to eat foods and a diet that is low in calories, low in cholesterol, and low in fat or in other words “healthy foods”. In accordance with this trend, consumers want to eat foods with higher fibre content (Ayadi, et al, 2009). Dietary fibre (DF) is a group of food components, which are resistant to hydrolysis by human digestive enzymes. The physiological effects of total dietary fibre (TDF), in the forms of insoluble and soluble fractions of foods, have a significant role in human nutrition (Ramulu and Udayasekhararao 2003). For economic as well as environmental reasons, there has been a continuous and growing pressure to recover and exploit food wastes (Garau et al, 2007)

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Conclusion