Üzüm posasiyla zenginleştirilmiş üzüm pekmezi

Grapes are multiple fruits consumed in a wide range of popular foods all around the world. Grape utilizing industries, such as wine and fruit juice producing sectors, bring out a various waste and byproducts, including peel, pulp, and seeds. These valuable byproducts are rich in phenolic compounds. Because it is well known that grape pomace (GP) is an interesting source of fiber and antioxidants with significant nutritional activities, some research has been performed toward using GP for food applications. Therefore, it was aimed to use grape pomace in pekmez (grape molasses) as an additive and to investigate the physico-chemical properties of the pomace-added pekmez. Pekmez (grape molasses) is a popular processed product from grape fruits with dark-colored, sweet and viscous liquid characteristics. In this study, the grape pomace was dried by using tray drier, vacuum oven and freeze drier before addition of it into grape pekmez. The freeze-dried pomace showed the best phenolic content and color properties; therefore, it was decided to add freeze-dried pomace into pekmez. The phenolic content, antioxidant activity, and sugar content of the pekmez were increased by addition of grape pomace into the pekmez. The sensory analysis done at the end of the production of pekmez revealed that the pekmez containing grape pomace dried in the freeze drying were mostly liked by panelist. This study may be considered as an alternative recovery way of treatment of waste grape pomace. Key words: Grape Pekmez, Grape pomace, Freeze Drying, Antioxidant Activity, Total Phenolic Compounds