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…
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