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Advisor(s)
Abstract(s)
This study aimed 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, a phenolic-rich solution was obtained from wine and
included in the recipe of the yogurts. The product developed
was therefore a yogurt with wine antioxidants, prepared in
different aroma variations. The results showed that the addi-
tion of the phenolic-rich solution caused an increase in the
content of antioxidants without affecting acidity. On the other
hand, based on sensory analysis, it was possible to choose two
final products which were the favorite among the members of
the sensorial panel, namely the yogurt with flavor of mixed
fruits and sugar and the addition of the wine antioxidants
solution and the yogurt with flavor of cinnamon and sugar
and the addition of wine antioxidants.
Description
Keywords
antioxidant actrivity phenolic compounds product development wine yogurt
Pedagogical Context
Citation
Guiné RPF, Rodrigues AP, Ferreira S, Gonçalves F. (2016) Development of Yogurts Enriched with Antioxidants from Wine. Journal of Culinary Science & Technology, 14(3), 263-275