TY - JOUR
T1 - Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives
AU - Karnopp, Ariadne Roberto
AU - Oliveira, Katherine Guimarães
AU - de Andrade, Eriel Forville
AU - Postingher, Bruna Mara
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/10/15
Y1 - 2017/10/15
N2 - The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber (5.60 ± 0.13%) and ash (0.76 ± 0.02%) contents, TPC (28.32 ± 2.10 mg GAE/100 g), AA toward DPPH (57.85 ± 1.36 mg AAE/100 g), and total reducing capacity (28.86 ± 5.19 mg QE/100 g). The optimized yogurt had 79% acceptability index, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogurts.
AB - The effects of purple grape juice (PGJ), grape skin flour (GSF), and oligofructose (OLI) on proximate composition, total phenolic content (TPC), antioxidant activity (AA), sensory, physicochemical, and textural properties of yogurts were analyzed using response surface methodology. Multiple regression models were proposed and results showed that PGJ increased the viscosity, AA, and TPC, while GSF increased the ash and total fiber contents of yogurts. GSF and OLI increased the hardness and consistency. A simultaneous optimization was performed to maximize TPC, ash and fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber (5.60 ± 0.13%) and ash (0.76 ± 0.02%) contents, TPC (28.32 ± 2.10 mg GAE/100 g), AA toward DPPH (57.85 ± 1.36 mg AAE/100 g), and total reducing capacity (28.86 ± 5.19 mg QE/100 g). The optimized yogurt had 79% acceptability index, indicating the use of PGJ and GSF is a feasible alternative to increase the functional properties of yogurts.
KW - Dairy foods
KW - Desirability function
KW - Grape juice
KW - Grape pomace
KW - Organic farming
KW - Response surface methodology
KW - Vitis labrusca
UR - http://www.scopus.com/inward/record.url?scp=85018326515&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2017.04.112
DO - 10.1016/j.foodchem.2017.04.112
M3 - Article
C2 - 28530591
AN - SCOPUS:85018326515
SN - 0308-8146
VL - 233
SP - 401
EP - 411
JO - Food Chemistry
JF - Food Chemistry
ER -
