Publication
Antioxidant fortiļ¬cation of yogurts using a wine distillation by-product
| dc.contributor.author | GonƧalves, Fernando | |
| dc.contributor.author | Rodrigues, Ana | |
| dc.contributor.author | Ferreira, Suzzana | |
| dc.contributor.author | GuinƩ, Raquel | |
| dc.date.accessioned | 2017-11-09T08:58:35Z | |
| dc.date.available | 2017-11-09T08:58:35Z | |
| dc.date.issued | 2017-11 | |
| dc.description.abstract | The wine distillation process is used to produce the spirits required for production of Port Wine. From this process results a by-product rich in phenolic compounds which may be incorporated into novel food products with functional properties. The objective of this work was to develop a new food product, attractive from the organoleptic point of view and with the advantage of being rich in phenolic compounds with antioxidant activity. For that, the red wine was dealcoholized and concentrated allowing to obtain a phenolic-rich solution with antioxidant activity. This solution was added (5 or 10 mL) into yogurts as functional ingredient. The developed yogurts contained different aroma variations (mixed fruit or cinnamon) and different levels of sugar (no sugar or 20 g/L added). The acidity and antioxidant activity of the yogurts were measured, and also a sensorial evaluation was performed. The addition of the phenolic-rich solution caused an increase in the content of antioxidants, which was proportional to the amount of added by-product solution. Furthermore, the yogurts with cinnamon presented higher antioxidant activity than the corresponding versions with fruits. Also, the adition of the by-product solution did not cause and observable effect on acidity, an important organoleptic factor for consumer acceptance. The results of sensory evaluation revealed that the fortified yogurts were preferred when compared with the control ones. In addition, it was possible to conclude that the yogurt with mixed fruits, sugar, and phenolic-rich solution was preferred by the panellists, getting the highest score. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | GonƧalves, F., Rodrigues, A.P., Ferreira, S.M., & GuinĆ©, R. (2017, Oct./Nov.). Antioxidant fortiļ¬cation of yogurts using a wine distillation by-product (pp.5.08). in Book of Abstracts of "Total Food 2017", Norwich, UK. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.19/4706 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Antioxidant | pt_PT |
| dc.subject | Wine | pt_PT |
| dc.subject | Yogurt | pt_PT |
| dc.title | Antioxidant fortiļ¬cation of yogurts using a wine distillation by-product | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Norwich, UK | pt_PT |
| oaire.citation.endPage | 5.08 | pt_PT |
| oaire.citation.startPage | 5.08 | pt_PT |
| oaire.citation.title | Total Food 2017 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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