| Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. | |
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MedLine Citation:
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PMID: 23265499 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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 3weeks 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 958-1340mgGAE/kg product and 710-936mgAAE/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. |
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Authors:
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Angela Tseng; Yanyun Zhao |
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Publication Detail:
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Type: Journal Article Date: 2012-11-12 |
Journal Detail:
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Title: Food chemistry Volume: 138 ISSN: 0308-8146 ISO Abbreviation: Food Chem Publication Date: 2013 May |
Date Detail:
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Created Date: 2012-12-25 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7702639 Medline TA: Food Chem Country: England |
Other Details:
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Languages: eng Pagination: 356-65 Citation Subset: IM |
Copyright Information:
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Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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