Food Powder Manufacture from Grape Pomace and its Application as an Improver in the Macaroni Production

Authors

  • N.V. Yavruyan, N.A. Avetisyan

Keywords:

pasta products, grape pomace, improver, nutrition powder from grape pomace, grape pomace powder application

Abstract

A number of dietary and functional food products are manufactured by macaroni producing enterprises, which are presented in trade network, but their percentage ratio is still small. Nutritional and biological value of macaroni products can be enhanced due to the introduction of non-traditional raw materials and specific food additives in the recipe. Based on this, a concept for developing high quality and nutrient value macaroni production technology is recommended, which is related to the selection of nontraditional raw material. The novelty of the research is that the grape pomace powder is going to be used as an additive with high nutritional value.

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Published

2023-08-24

How to Cite

N.V. Yavruyan, N.A. Avetisyan. (2023). Food Powder Manufacture from Grape Pomace and its Application as an Improver in the Macaroni Production. AgriScience and Technology, 4(76). Retrieved from https://journal.anau.am/index.php/anau/article/view/396

Issue

Vol. 4 No. 76 (2021): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.