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Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt

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dc.contributor.author Demirkol, Melike
dc.contributor.author Tarakci, Zekai
dc.date.accessioned 2022-08-16T05:13:28Z
dc.date.available 2022-08-16T05:13:28Z
dc.date.issued 2018
dc.identifier.uri http://doi.org/10.1016/j.lwt.2018.07.058
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/1506
dc.description.abstract In this study, the effect of grape (Vitis labrusca L.) pomace dried by different methods on the functional properties of yoghurt was examined. Oven- and freeze-dried pomaces were added to the yoghurts at the ratios of 1, 3 and 5%. The freeze-dried pomace had the highest levels of bioactive components, with 34.959 mg GAE/g of total phenolics and 12.586 mg/L DPPH of radical scavenging activity, followed by the pomace oven dried at 80 degrees C (p < 0.001). At the beginning of the storage period, the yoghurt that contained oven dried, powdered pomace had higher levels of antiradical activity and total phenolics than the yoghurt containing lyophilized pomace (p < 0.05). The total phenolic content, radical scavenging activity, pH, acidity and whey separation decreased, and viscosity increased, during storage for 21 days at 4 degrees C. Microbiological analysis showed that the amount of lactic acid bacteria did not change significantly (p > 0.05) in yoghurt samples during storage. The sensory analysis done at the end of the storage revealed that the yoghurt samples containing pomace dried in the forced air oven were mostly liked by consumers. This study showed that Isabella grape (V. labrusca L.) pomace can be used as a functional food ingredient in yoghurt production. en_US
dc.language.iso eng en_US
dc.publisher ELSEVIER, RADARWEG 29, 1043 NX AMSTERDAM, NETHERLANDS en_US
dc.relation.isversionof 10.1016/j.lwt.2018.07.058 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Antioxidant; Drying; Lyophilization; Pomace; Phenolic compound en_US
dc.title Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt en_US
dc.type article en_US
dc.relation.journal LWT-FOOD SCIENCE AND TECHNOLOGY en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0001-9433-8552 en_US
dc.contributor.authorID 0000-0002-3828-3232 en_US
dc.identifier.volume 97 en_US
dc.identifier.startpage 770 en_US
dc.identifier.endpage 777 en_US


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