title: Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
abstract: Wine grape pomace (WGP) as a source of antioxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the 3 weeks of storage at 4 °C, viscosity and pH of WGP-Y increased and decreased, respectively, but syneresis and lactic acid percentage of WGP-Y and pH of WGP-I and WGP-T were stable. Adding WGP resulted in 35-65% reduction of peroxide values in all samples. Dried whole pomace powder (WP) fortified products had dietary fibre content of 0.94-3.6% (w/w product), mainly insoluble fractions. Total phenolic content and DPPH radical scavenging activity were 958-1340 mg GAE/kg product and 710-936 mg AAE/kg product, respectively. The highest ADF was obtained in 3% WP-Y, 1% WP-I and 2% WP-T, while 1% WP-Y, 0.5% WP-I and 1% WP-T were mostly liked by consumers based on the sensory study. Study demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
authors.affiliation: Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA.
authors.forename: Angela
authors.initials: A
authors.lastname: Tseng
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D009753:Nutritive Value; D027843:Vitis / Q000737:chemistry*; D014866:Waste Products / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D015014:Yogurt / Q000032:analysis*
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D014866:Waste Products