Chemical Composition of Madžun (grape molasses) Produced From Different Grape Varieties

Dimovska, Violeta and Ilieva, Fidanka and Arsov, Emilija and Balabanova, Biljana and Vitanovska, Biljana (2024) Chemical Composition of Madžun (grape molasses) Produced From Different Grape Varieties. In: 2nd International Conference on Sustainable Agriculture Farming System.

Text Dimovska et all. 2024.pdf Download (1MB)

Abstract

In this study, some chemical properties of Madžun (grape molasses) samples produced using the traditional method with five different grape cultivars (Cardinal, Vranec, Afus ali, Stanushina, Smederevka) were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethyl furfural (HMF) content of the samples were determined to be 61.67-84.98%, 3.11-4,47, 3.8-11.1 g/L and 620.30-875.30 mg/ kg, respectively. The mean fructose and glucose contents
of the Madžun (grape molasses) samples were determined to be
39.64% and 40.86%, respectively. Sucrose content in all samples was at the detection threshold (<0.1%). This indicates that no sugar was added in the production of grape molasses (Madžun). The total phenols (gallic acid) were identified in five samples and significant differences were observed between samples (P&lt;0,01). Sensory analysis of the samples was carried out by a committee consisting of
7 members. All members are women with experience in sensory
evaluation of plant-based foods.

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Emilija Arsov
Date Deposited:	20 May 2024 12:12
Last Modified:	23 Aug 2024 10:07
URI:	https://eprints.ugd.edu.mk/id/eprint/34107

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