| Issue |
BIO Web of Conferences
Volume 3, 2014
37th World Congress of Vine and Wine and 12th General Assembly of the OIV (Part 1)
|
|
|---|---|---|
| Article Number | 04001 | |
| Number of page(s) | 4 | |
| Section | Safety and Health | |
| DOI | https://doi.org/10.1051/bioconf/20140304001 | |
| Published online | 04 November 2014 | |
Developing a healthy food based on concentrated must
1 Instituto Nacional de Vitivinicultura, Departamento de Estudios Enológicos y Sensoriales, (5500) San Martín 430, Mendoza, Argentina
2 Nutrición para la Vida, Nutrición y cocina Ortomolecular, (5507) Chaco 1347, Luján de Cuyo, Mendoza, Argentina
a Corresponding author: carolinacoria@inv.gov.ar
Considering the characteristics and charitable qualities of the Grape Juice Concentrate (JUC) as a nutrient food, and the poor eating habits that our actual society suffers, it was thought for this work the application of simple tools and practices enabling of benefit to health through the use of regional and natural products. The objective of this research was to formulate and develop a health food of a stick type to JUC based. Two types of “stick” with different formulations, which were assessed by affective sensory tests regarding the acceptability and the degree of preference of these, were developed. For sensory evaluation, panel of untrained judges randomly selected was settled. From the evaluated, there were not significant differences between the sticks acceptance, this paper proposes to continue improving formulations JUC based product, so as to have in the future with a highly nutritious product that can be incorporated in the diet of an ordinary citizen and Food Assistance Programs developed at country level.
© Owned by the authors, published by EDP Sciences, 2014
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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