| Summary: | 碩士 === 靜宜大學 === 食品營養學系 === 107 === According to the annual economic output report, the profit of grape is one of most important crops in Taiwan. Due to the commercial consideration, some abnormal baby fruit of grape will be removed during the growth period. For the improvement of recycling economics, to increase the utility of agricultural by-products will approach the sustainable management in agricultural resources. The purpose of this study was to investigate the changes in the antioxidant components and organic acid content in baby fruit of grape, and to increase the utility of wine residues in the development of tea products. Furthermore, to evaluate the antioxidant capacity and the acceptability of tea products. The results showed that the malic acid content reached the highest in the second growth phase (D2) and the resveratrol content reached the maximum in the mature period (D3). Comparing the difference between the hot air drying (HAD) and the freeze drying (FD) method in the antioxidant capacity of the wine residue, the results indicated wine residues prepared by FD method had higher DPPH free radical capture ability, reducing power, and the FRAP than HAD method. The content of total phenolic compounds, flavonoids, total anthocyanins and resveratrol in the wine residues prepared by FD method was significantly superior to HAD method. According to the acceptability test of sensory evaluation, the panelists are prefer HAD manufactured tea product than FD due to the unique flavor in HAD preparation. It could be the chance of commercial opportunity in the development of tea bag products to increase the utility of wine residues. Moreover, the baby fruit of grape contains a large amount of malic acid in the growing season (D2) could be the good sources of natural malic acid food additive.
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