TitleWine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
Publication TypeJournal Article
Year of Publication2013
AuthorsTseng, A, Zhao, Y
JournalFood Chem
Volume138
Issue1
Pagination356-65
Date Published2013 May 01
ISSN0308-8146
KeywordsAntioxidants, Dietary Fiber, Food Preservation, Food Storage, Nutritive Value, Vitis, Waste Products, Wine, Yogurt
Abstract

Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94-3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958-1340 mg GAE/kg product and 710-936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.

DOI10.1016/j.foodchem.2012.09.148
Alternate JournalFood Chem
PubMed ID23265499