Wine Grape Pomace as Antioxidant Dietary Fiber for Enhancing Nutritional Value and Improving Storability of Yogurt and Salad Dressing Public Deposited

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This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/food-chemistry/.

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  • Wine grape pomace (WGP) as a source of antioxidant dietary fiber (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. During the three 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 fiber 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 were 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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  • Tseng, A., & Zhao, Y. (2013). Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry, 138(1), 356-365. doi: 10.1016/j.foodchem.2012.09.148
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  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2013-03-04T18:25:59Z (GMT) No. of bitstreams: 1 ZhaoYanyunFoodScienceTechnologyWineGrapePomace.pdf: 416064 bytes, checksum: 883cd32483a97c71eb7c603a751a5c96 (MD5)
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