PREPARATION OF A SHELF‐STABLE, INTERMEDIATE MOISTURE FOOD PRODUCT FROM MUSCADINE GRAPE SKINS

摘要

ABSTRACTA study was designed to produce a shelf stable food ingredient from muscadine grape press cake using enzyme modification and intermediate moisture technology. Two pectinases and a cellulase were screened for their capacity to tenderize the grape skins; sucrose syrup and grape concentrate were tested as osmotic soaking solutions. Treatment of deseeded press cake in an aqueous enzyme solution of 0.05 Rohament P, followed by soaking in grape concentrate ahd drying at 60°C yielded a chewy, shelf‐stable food ingredient with a tart grape flavor. Sensory and instrumental evaluation confirmed the texture modification. Baked and snack foods containing the grape skin product in place of raisins or dates were highly acceptable based on sensory panel scor