Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

Food Chemistry
Ariadne Roberto KarnoppDaniel Granato

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.

Citations

Dec 24, 2018·Journal of the Science of Food and Agriculture·Nicoletta PellegriniVincenzo Fogliano
Nov 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Marina FidelisDaniel Granato
Jan 7, 2020·Annual Review of Food Science and Technology·Daniel GranatoPredrag Putnik
Feb 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xiao XuMingsheng Dong
Sep 27, 2018·Nutrients·Maite Iriondo-DeHondMaría Dolores Del Castillo
Dec 15, 2020·Journal of Dairy Science·D Cais-Sokolińska, D Walkowiak-Tomczak
Aug 13, 2021·Journal of Food Science·Gloria Astrid GarzónLuis-Felipe Gutiérrez

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