Physical and chemical properties of grape molasses produced from Vranec grape variety by traditional and industrial techniques

Dimovska, Violeta and Ilieva, Fidanka and Arsov, Emilija and Piperevski, Aleksandar and Balabanova, Biljana and Vitanovska, Biljana (2024) Physical and chemical properties of grape molasses produced from Vranec grape variety by traditional and industrial techniques. In: XIII International Symposium on Agricultural Sciences "AgroReS 2024", 27-30 May 2024, Trebinje, Bosnia and Herzegovina.

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Abstract

Grape molasses is one of the popular and traditional food in the North Macedonia for the last 10 years. It is mostly produced in a traditional way under the name "Maǆun". In this study, some physical and chemical properties of grape molasses (Maǆun) from Vranec grape variety, produced using traditional (four samples) and industrial (one sample) techniques were investigated. The water-soluble dray mater contents of the samples were determined to be 61.67% (V5) to 75.17% (V2). The mean total sugar contents of the grape molasses (Maǆun) samples were determined to be 47.27% (V5) and 72.42 % (V3). 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. 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:	03 Jun 2024 08:35
Last Modified:	03 Jun 2024 08:35
URI:	https://eprints.ugd.edu.mk/id/eprint/34197

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