Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 4
Written by Gjore NAKOV, Zlatin ZLATEV, Iliana LAZOVA-BORISOVA, Jasmina LUKINAC

Proper management and valorization of waste from wine production is an important and difficult issue for winemakers. This type of waste contains valuable biologically active substances (dietary fiber, fats, polyphenols, etc.). With proper treatment, this waste can be used to produce new functional foods. The aim of the article is to determine the exact amount of grape pomace powder (GPP) in cakes using statistical data processing using the "Correspondence Analysis" method and using an initial model (second-order polynomial). Determination coefficient (R2), model coefficients, their standard error (SE), t-statistics (tStat), p-value, Fisher's criterion (F) are determined. An analysis of the residuals is made, which are determined by the difference between the values of the model and the actually measured ones. Stat Soft Statistica 12 (Stat Soft Inc.) software was used to create these models. The determined values are: coefficient of determination R²=0.89-0.92; F (2.47)critical; SE=0.01-0.09, models describing the indicated dependences were obtained. Using the applied linear programming algorithm, it is determined that the optimal amount of GPP=4.72%.

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