Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

@article{Marchiani2016YogurtEW,
  title={Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties},
  author={Roberta Marchiani and Marta Bertolino and Simona Belviso and Manuela Giordano and Daniela Ghirardello and Luisa Torri and Maria Piochi and Giuseppe Zeppa},
  journal={Journal of Food Quality},
  year={2016},
  volume={39},
  pages={77-89}
}
Grape skin flours obtained from grape pomace of Chardonnay, Moscato and Pinot noir varieties were used as sources of polyphenolic compounds in yogurt formulation during 3 weeks of storage. Yogurt containing grape skin flour presented significantly higher total phenolic content (+55%), antioxidant activity (+80%) and acidity (+25%) whereas lower pH, syneresis (−10%) and fat (−20%) than control. Procyanidin B1 and vanillic acids were detected only in the yogurt added of Pinot noir flour while… Expand
View via Publisher
giuseppezeppa.com
52 Citations
Highly Influential Citations
4
Background Citations
11
Methods Citations
3
Results Citations
1

Tables from this paper

52 Citations

Citation Type

Citation Type

VALORIZATION OF RED GRAPE (VITIS VINIFERA CV. SANGIOVESE) POMACE AS FUNCTIONAL FOOD INGREDIENT
The winemaking process generates large amounts of by-products that are still a potential source of bioactive compounds to be used as functional food ingredients. This study is aimed to develop a cow… Expand
Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health
TLDR
Yogurts containing grape skin extract, together with inulin and FOS, are proposed as a novel food product for the promotion of sustainable health according to their antioxidant and antidiabetic properties. Expand
Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt
Abstract In this study, the effect of grape (Vitis labrusca L.) pomace dried by different methods on the functional properties of yoghurt was examined. Oven- and freeze-dried pomaces were added to… Expand
Ice Cream with Functional Potential Added Grape Agro-Industrial Waste
ABSTRACT The objective of this study was to develop grape ice cream spiked with agro-industrial grape residue flour (GRF). The attributes of color, aroma, flavor, texture and overall quality of ice… Expand
Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese
TLDR
Results highlighted that addition of by-products to Primosale cheese improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Expand
Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects
TLDR
The GP tofu samples were favoured by consumers, with small differences among the GP varieties, and the concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. Expand
Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.
TLDR
Results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogURts. Expand
A second life for wine grapes: Discovering potentially bioactive oligosaccharides and phenolics in chardonnay marc and its processing fractions
Abstract Chardonnay marc (pomace), an agricultural waste product, has demonstrated significant potential health benefits in previous studies. This study represents the first comprehensive chemical… Expand
Quality characteristics of wheat flour dough and bread containing grape pomace flour
TLDR
Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour, and the variety ‘Zelen’ is suggested for use. Expand
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
Abstract The pigment of riceberry rice is a natural ingredient with health benefit because of its rich polyphenols, especially anthocyanins. This study evaluated the effect of 0.125–0.5% (w/w)… Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 42 REFERENCES
Phenolic fortification of yogurt using grape and callus extracts
Abstract In this study, acidified ethanol extracts of four different grape varieties (Cabernet sauvignon, Chardonnay, Shyrah, and Merlot) and grape callus were supplemented into yogurt as functional… Expand
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
TLDR
It is demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products. Expand
Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
TLDR
It is demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets. Expand
The impact of grape skin bioactive functionality information on the acceptability of tea infusions made from wine by-products.
TLDR
The effect of information on the health benefits of bio-active compounds on the acceptability of 5 tea infusions made from grape skins generated from wine processing waste was investigated and showed a clear tendency toward increased purchase intention. Expand
Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.
TLDR
The reducing capacity and ability to inhibit protein glycation greatly increased in the fortified purees, and the particle sizes of solids in the formulations played a major role with respect to the consumers' liking, with the smallest fraction showing maximum ratings. Expand
Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste
Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic… Expand
Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters.
TLDR
The evaluation of wine by-products in the production of healthier and functional frankfurters has been achieved, but further research is necessary to improve palatability of the products. Expand
Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures
Soymilk-based yogurt has emerged as a popular alternative to traditional dairy-based yogurts as interest in the health-promoting benefits of soybean consumption increases. Soymilk yogurts are known… Expand
Antioxidant activity and consumer acceptance of grape seed flour‐containing food products
Summary Grape seed flour (GSF) is produced from the pomace waste generated during winemaking. The inclusion of Merlot and Cabernet Sauvignon GSFs in cereal bars, pancakes and noodles was evaluated… Expand
Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
TLDR
It is shown that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Expand
...
1
2
3
4
5
...