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Development of Yogurts Enriched with Antioxidants from Wine

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dc.contributor.authorGuiné, Raquel
dc.contributor.authorRodrigues, Ana
dc.contributor.authorFerreira, Suzanna
dc.contributor.authorGonçalves, Fernando
dc.date.accessioned2016-04-09T13:27:22Z
dc.date.available2016-04-09T13:27:22Z
dc.date.issued2016
dc.description.abstractThis 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.pt_PT
dc.identifier.citationGuiné RPF, Rodrigues AP, Ferreira S, Gonçalves F. (2016) Development of Yogurts Enriched with Antioxidants from Wine. Journal of Culinary Science & Technology, 14(3), 263-275pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/3141
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectantioxidant actrivitypt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectproduct developmentpt_PT
dc.subjectwinept_PT
dc.subjectyogurtpt_PT
dc.titleDevelopment of Yogurts Enriched with Antioxidants from Winept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage275pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage263pt_PT
oaire.citation.titleJournal of Culinary Science & Technologypt_PT
oaire.citation.volume14pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT

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