Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Florina STOICA, Roxana Nicoleta RAȚU, Irina Gabriela CARA, Denis ȚOPA, Gerard JITĂREANU
Consumer demand for functional yogurts has been rising recently, particularly for those made by adding plant-based ingredients or their bioactive components. Grape, Vitis vinifera L., is abundant in antioxidant-rich phenolic compounds and dietary fiber. Although grape pomace is an agro-industrial by-product and its handling can lead to socioeconomic and environmental issues, it can be possible to valorise by extracting its bioactive components. The goal of this study was to develop functional yogurt by adding 1 and 2% of grape pomace (YGP1 and YGP2). The impact of fortification was assessed on the enhanced yogurts' physicochemical properties, total phenolic content, antioxidant activity, and sensory acceptance. Grape pomace powder had high total polyphenols contents (20.39 ± 0.23 mg GAE/g d.w.) and antioxidant activity (88.16 ± 0.45%). Values of polyphenols (8.88± 0.06 mg GAE/g d.w.) and antioxidant activity (89.47 ± 0.39%) significantly increased in fortified yogurts compared to control sample. Therefore, it is possible to conclude that grape pomace powder can be used to produce novel, functional yogurt.
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