Desenvolvimento e caracterização de doce cremoso de bagaço de uva vinificada

The aim of this study was to develop and characterize creamy sweet from the pomace of vinified Vitis vinifera grapes. The pomace was selected and characterized by physical-chemical, microbiological and bioactive compounds analyzes. After processing, two creamy sweets were formulated, one with industrial pectin (Pectin) and other with agar gum and carrageenan (Gums). The creamy sweets were characterized by physical-chemical, microbiological, bioactive compounds, rheological and sensory tests. Mold and yeast count was higher (p 0.05). In the global assessment and in the preference test, Pectin obtained higher results (89.22% and 88%) than Gums (78.55% and 12%) (respectively). It was concluded, therefore, that the vinified grape pomace can be used for the production of creamy sweets.