STUDIES AND RESEARCH ON THE DEVELOPMENT OF INNOVATIVE WINE-BASED PRODUCTS

Abstract

Wine has been part of the history of mankind for millennia and is a very important product for the industry from an economic point of view, being considered a luxury product, which makes it susceptible to fraud and adultery. The predisposition to purchase new foods or products obtained in a non-traditional way depends largely on the individual, perception and consequently, a new approach to consumer development focused on the consumer is needed. In the current study, wine was considered as an important and healthy base for development of new and innovative products – jelly and jellybean. By valorizing the properties of several ingredients – anise, cinnamon, cloves, lime and Psyllium husk the obtained products were improved considering the sensory and physicochemical profile. It was noticed that the viscosity of the jelly was significantly influenced by the amount of Psyllium husk added (5g, 10g) – 152 cP for 5g added and 96.8 cP for 10g added, similar results being reported for jellybean – 20.4 cP for 2g added and 60.2 cP for 4g added. Also, the acidity of the products was influenced by the addition of Psyllium husk, the values varying according to the added proportion.