| Literature DB >> 28530591 |
Ariadne Roberto Karnopp1, Katherine Guimarães Oliveira2, Eriel Forville de Andrade3, Bruna Mara Postingher4, Daniel Granato5.
Abstract
The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber (5.60±0.13%) and ash (0.76±0.02%) contents, TPC (28.32±2.10mg GAE/100g), AA toward DPPH (57.85±1.36mg AAE/100g), and total reducing capacity (28.86±5.19mg QE/100g). The optimized yogurt had 79% acceptability index, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogurts.Entities:
Keywords: Dairy foods; Desirability function; Grape juice; Grape pomace; Organic farming; Response surface methodology; Vitis labrusca
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Year: 2017 PMID： 28530591 DOI： 10.1016/j.foodchem.2017.04.112
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514