Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Materials
2.2. Extracts
2.3. Yogurt Samples
2.4. Sample Preparation
2.4.1. Extracts
2.4.2. Yogurts
2.5. Composition Analyses
2.6. Health-Promoting Properties
2.6.1. Antioxidant Capacity
2.6.2. Antidiabetic Properties
2.7. Technological and Shelf-Life Characterization
2.7.1. Physicochemical Parameters
2.7.2. Viability of Starter Bacteria
2.8. Pilot Consumer Analysis
2.9. Statistical Analysis
3. Results and Discussion
3.1. Composition and Health-Promoting Properties of Winery Byproduct Extracts
3.2. Application of Inulin-Type Fructans and Winery Byproduct Extracts in Yogurt
3.2.1. Yogurt Composition
3.2.2. Health-Promoting Properties
3.2.3. Technological Parameters and Shelf-Life Characterization
3.2.4. Pilot Consumer Test
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
References
- Del Castillo, M.D.; Iriondo-DeHond, A.; Martirosyan, D.M. Are functional foods essential for sustainable health? Ann. Nutr. Food Sci. 2018, 2, 1015. [Google Scholar]
- World Health Organization Cardiovascular Disease. Available online: http://www.who.int/cardiovascular_diseases/en/ (accessed on 1 February 2019).
- AECOSAN. Collaboration Plan for the Improvement of the Composition of Food and Beverages and Other Measures 2017–2020; AECOSAN: Madrid, Spain, 2017.
- Pimentel, T.C.; Cruz, A.G.; Prudencio, S.H. Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt. J. Dairy Sci. 2013, 96, 6233–6241. [Google Scholar] [CrossRef] [PubMed]
- Meyer, D.; Bayarri, S.; Tárrega, A.; Costell, E. Inulin as texture modifier in dairy products. Food Hydrocoll. 2011, 25, 1881–1890. [Google Scholar] [CrossRef]
- Van der Beek, C.M.; Canfora, E.E.; Kip, A.M.; Gorissen, S.H.M.; Olde Damink, S.W.M.; van Eijk, H.M.; Holst, J.J.; Blaak, E.E.; Dejong, C.H.C.; Lenaerts, K. The prebiotic inulin improves substrate metabolism and promotes short-chain fatty acid production in overweight to obese men. Metabolism 2018, 87, 25–35. [Google Scholar] [CrossRef]
- Zhang, L.; Hogan, S.; Li, J.; Sun, S.; Canning, C.; Zheng, S.J.; Zhou, K. Grape skin extract inhibits mammalian intestinal α-glucosidase activity and suppresses postprandial glycemic response in streptozocin-treated mice. Food Chem. 2011, 126, 466–471. [Google Scholar] [CrossRef]
- Singleton, V.L.; Rossi, J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158. [Google Scholar]
- Oki, T.; Nagai, S.; Yoshinaga, M.; Nishiba, Y.; Suda, I. Contribution of b-carotene to radical scavenging capacity varies among orange-fleshed sweet potato cultivars. Food Sci. Technol. Res 2006, 12, 156–160. [Google Scholar] [CrossRef]
- Ou, B.; Hampsch-Woodill, M.; Prior, R.L. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J. Agric. Food Chem. 2001, 49, 4619–4626. [Google Scholar] [CrossRef]
- Dávalos, A.; Bartolomé, B.; Gómez-Cordovés, C. Antioxidant properties of commercial grape juices and vinegars. Food Chem. 2005, 93, 325–330. [Google Scholar] [CrossRef]
- Geddes, R.; Taylor, J.A. Lysosomal glycogen storage induced by Acarbose, a 1,4-alpha-glucosidase inhibitor. Biochem. J. 1985, 228, 319–324. [Google Scholar] [CrossRef]
- Berthelot, K.; Delmotte, F.M. Purification and characterization of an alpha-glucosidase from Rhizobium sp. (Robinia pseudoacacia L.) strain USDA 4280. Appl. Environ. Microbiol. 1999, 65, 2907–2911. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Martinez-Saez, N.; Hochkogler, C.M.; Somoza, V.; del Castillo, M.D. Biscuits with no added sugar containing stevia, coffee fibre and fructooligosaccharides modifies α-glucosidase activity and the release of GLP-1 from HuTu-80 cells and serotonin from Caco-2 cells after in vitro digestion. Nutrients 2017, 9, 694. [Google Scholar] [CrossRef] [PubMed]
- Karnopp, A.R.; Oliveira, K.G.; de Andrade, E.F.; Postingher, B.M.; Granato, D. Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives. Food Chem. 2017, 233, 401–411. [Google Scholar] [CrossRef] [PubMed]
- Felix da Silva, D.; Matumoto-Pintro, P.T.; Bazinet, L.; Couillard, C.; Britten, M. Effect of commercial grape extracts on the cheese-making properties of milk. J. Dairy Sci. 2015, 98, 1552–1562. [Google Scholar] [CrossRef] [Green Version]
- Hogan, S.; Zhang, L.; Li, J.; Sun, S.; Canning, C.; Zhou, K. Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase. Nutr. Metab. 2010, 7, 1–9. [Google Scholar] [CrossRef] [Green Version]
- You, Q.; Chen, F.; Wang, X.; Jiang, Y.; Lin, S. Anti-diabetic activities of phenolic compounds in muscadine against alpha-glucosidase and pancreatic lipase. LWT Food Sci. Technol. 2012, 46, 164–168. [Google Scholar] [CrossRef]
- Zhu, W.; Sun, S.; Yang, F.; Zhou, K. UHPLC/MS identifying potent α-glucosidase inhibitors of grape pomace via enzyme immobilized method. J. Food Sci. 2018, 83, 1131–1139. [Google Scholar] [CrossRef]
- Oh, J.; Jo, S.H.; Kim, J.S.; Ha, K.S.; Lee, J.Y.; Choi, H.Y.; Yu, S.Y.; Kwon, Y.I.; Kim, Y.C. Selected tea and tea pomace extracts inhibit intestinal α-glucosidase activity in vitro and postprandial hyperglycemia in vivo. Int. J. Mol. Sci. 2015, 16, 8811–8825. [Google Scholar] [CrossRef]
- Serafeimidou, A.; Zlatanos, S.; Kritikos, G.; Tourianis, A. Change of fatty acid profile, including conjugated linoleic acid (CLA) content, during refrigerated storage of yogurt made of cow and sheep milk. J. Food Compos. Anal. 2013, 31, 24–30. [Google Scholar] [CrossRef]
- Garaffo, M.A.; Vassallo-Agius, R.; Nengas, Y.; Lembo, E.; Rando, R.; Maisano, R.; Dugo, G.; Giuffrida, D. Fatty acids profile, atherogenic (IA) and thrombogenic (IT) health lipid indices, of raw roe of blue fin tuna (Thunnus thynnus L.) and their salted product “bottarga”. Food Nutr. Sci. 2011, 2, 736–743. [Google Scholar]
- Balthazar, C.F.; Junior, C.A.C.; Moraes, J.; Costa, M.P.; Raices, R.S.L.; Franco, R.M.; Cruz, A.G.; Silva, A.C.O. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. J. Dairy Sci. 2016, 99, 4160–4168. [Google Scholar] [CrossRef] [PubMed]
- Chouchouli, V.; Kalogeropoulos, N.; Konteles, S.J.; Karvela, E.; Makris, D.P.; Karathanos, V.T. Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT Food Sci. Technol. 2013, 53, 522–529. [Google Scholar] [CrossRef]
- Dos Santos, K.M.O.; de Oliveira, I.C.; Lopes, M.A.C.; Cruz, A.P.G.; Buriti, F.C.A.; Cabral, L.M. Addition of grape pomace extract to probiotic fermented goat milk: The effect on phenolic content, probiotic viability and sensory acceptability. J. Sci. Food Agric. 2017, 97, 1108–1115. [Google Scholar] [CrossRef] [PubMed]
- Fernández-Fernández, A.M.; Iriondo-DeHond, A.; Dellacassa, E.; Medrano-Fernandez, A.; del Castillo, M.D. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. Eur. Food Res. Technol. 2019, 245, 1539–1551. [Google Scholar] [CrossRef]
- Mohamed, S. Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease. Trends Food Sci. Technol. 2014, 35, 114–128. [Google Scholar] [CrossRef]
- Lavelli, V.; Sri Harsha, P.S.C.; Ferranti, P.; Scarafoni, A.; Iametti, S. Grape skin phenolics as inhibitors of mammalian alpha-glucosidase and alpha-amylase—effect of food matrix and processing on efficacy. Food Funct. 2016, 7, 1655–1663. [Google Scholar] [CrossRef] [Green Version]
- Liu, F.; Prabhakar, M.; Ju, J.; Long, H.; Zhou, H.W. Effect of inulin-type fructans on blood lipid profile and glucose level: A systematic review and meta-analysis of randomized controlled trials. Eur. J. Clin. Nutr. 2017, 71, 9–20. [Google Scholar] [CrossRef]
- Marchiani, R.; Bertolino, M.; Belviso, S.; Giordano, M.; Ghirardello, D.; Torri, L.; Piochi, M.; Zeppa, G. Yogurt enrichment with grape pomace: Effect of grape cultivar on physicochemical, microbiological and sensory properties. J. Food Qual. 2016, 39, 77–89. [Google Scholar] [CrossRef]
- Tseng, A.; Zhao, Y. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem. 2013, 138, 356–365. [Google Scholar] [CrossRef]
- Siebert, K.J.; Troukhanova, N.V.; Lynn, P.Y. Nature of polyphenol-protein interactions. J. Agric. Food Chem. 1996, 44, 80–85. [Google Scholar] [CrossRef]
- Walstra, P.; Wouters, J.T.M.; Geurts, T.J. Dairy Science and Technology; CRC Press: Boca Raton, FL, USA, 2006. [Google Scholar]
- Horne, D.S. Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J. 1998, 8, 171–177. [Google Scholar] [CrossRef]
- Guggisberg, D.; Cuthbert-Steven, J.; Piccinali, P.; Bütikofer, U.; Eberhard, P. Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. Int. Dairy J. 2009, 19, 107–115. [Google Scholar] [CrossRef]
- Crispín-Isidro, G.; Lobato-Calleros, C.; Espinosa-Andrews, H.; Alvarez-Ramirez, J.; Vernon-Carter, E.J. Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT Food Sci. Technol. 2015, 62, 438–444. [Google Scholar] [CrossRef]
- Lteif, L.; Olabi, A.; Kebbe Baghdadi, O.; Toufeili, I. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi. J. Dairy Sci. 2009, 92, 4135–4145. [Google Scholar] [CrossRef] [PubMed]
- Varga, L.; Süle, J.; Nagy, P. Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage. J. Dairy Sci. 2014, 97, 2039–2044. [Google Scholar] [CrossRef] [Green Version]
- Jovanović, M.; Petrović, M.; Miočinović, J.; Zlatanović, S.; Petronijević, J.L.; Mitić-Ćulafić, D.; Gorjanović, S. Bioactivity and sensory properties of probiotic yogurt fortified with apple pomace flour. Foods 2020, 9, 763. [Google Scholar] [CrossRef]
- Muniandy, P.; Shori, A.B.; Baba, A.S. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. J. Assoc. Arab Univ. Basic Appl. Sci. 2017, 22, 26–30. [Google Scholar] [CrossRef] [Green Version]
- Do Espírito Santo, A.P.; Cartolano, N.S.; Silva, T.F.; Soares, F.A.S.M.; Gioielli, L.A.; Perego, P.; Converti, A.; Oliveira, M.N. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. Int. J. Food Microbiol. 2012, 154, 135–144. [Google Scholar] [CrossRef]
- Sah, B.N.P.; Vasiljevic, T.; McKechnie, S.; Donkor, O.N. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT Food Sci. Technol. 2016, 65, 978–986. [Google Scholar] [CrossRef]
- Lee, W.J.; Lucey, J.A. Formation and physical properties of yogurt. Asian Australas. J. Anim. Sci. 2010, 23, 1127–1136. [Google Scholar] [CrossRef]
- Garber, L.L.; Hyatt, E.M.; Starr, R.G., Jr. The effects of analogous food color on perceived flavor. J. Food Prod. Mark. 2000, 8, 59–72. [Google Scholar]
- Silva, F.A.; de Oliveira, M.E.G.; de Figueirêdo, R.M.F.; Sampaio, K.B.; de Souza, E.L.; de Oliveira, C.E.V.; Pintado, M.M.E.; de Cássia Ramos do Egypto Queiroga, R. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt. Food Funct. 2017, 8, 2121–2132. [Google Scholar] [CrossRef] [PubMed]
- Conceiçao, A.; de Lima Damasceno, B.P.G.; de Macêdo Beltrão, E.N.; Pessoa, A.; Converti, A.; da Silva, J.A. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydr. Polym. 2014, 101, 368–378. [Google Scholar]
Parameters | Grape Pomace | Seed | Skin |
---|---|---|---|
TPC (mg GAE/g extract) | 278.07 ± 113.01 a | 437.50 ± 4.23 b | 502.04 ± 27.06 c |
Antioxidant capacity | |||
ABTS (mmol TE/g extract) | 4.64 ± 0.17 a | 8.68 ± 0.51 b | 9.10 ± 0.50 b |
ORAC (mmol TE/g extract) | 6.28 ± 0.74 a | 7.32 ± 0.48 a | 11.22 ± 0.76 b |
Antidiabetic properties | |||
α-Glucosidase inhibition (IC50 mg/mL) | 0.55 ± 0.06 b | 0.36 ± 0.06 a | 0.30 ± 0.03 a |
Parameters | Winery Byproduct Extracts | Winery Byproduct Extracts + Inulin-Type Fructans | ||||||
---|---|---|---|---|---|---|---|---|
Control (Y-C) | Grape Pomace (Y-GP) | Seed (Y-S) | Skin (Y-SK) | Control (Y-IC) | Grape Pomace (Y-IGP) | Seed (Y-IS) | Skin (Y-ISK) | |
TPC (mg GAE/g yogurt) | 0.03 ± 0.00 a | 0.06 ± 0.00 b | 0.07 ± 0.01 b | 0.09 ± 0.00 c | 0.04 ± 0.00 a | 0.07 ± 0.01 b | 0.07 ± 0.00 b | 0.09 ± 0.00 c |
Antioxidant capacity | ||||||||
ABTS (mmol TE/g yogurt) | 0.31 ± 0.01 a | 0.97 ± 0.06 b | 1.16 ± 0.10 bc | 1.49 ± 0.08 d | 0.28 ± 0.01 a | 0.95 ± 0.07 b | 1.04 ± 0.07 b | 1.37 ± 0.10 cd |
ORAC (mmol TE/g yogurt) | 4.32 ± 0.36 a | 5.50 ± 0.30 ab | 6.34 ± 1.10 ab | 7.69 ± 1.15 b | 4.19 ± 1.23 a | 6.24 ± 1.09 ab | 5.60 ± 1.35 ab | 7.84 ± 1.07 b |
Antidiabetic properties | ||||||||
α-Glucosidase inhibition (%) | 31.61 ± 3.26 a | 50.92 ± 1.70 b | 38.52 ± 5.87 a | 56.46 ± 2.31 b | 33.45 ± 3.35 a | 51.58 ± 1.15 b | 38.89 ± 1.34 a | 53.05 ± 0.44 b |
Parameters | Winery Byproduct Extracts + Inulin-Type Fructans | |||
---|---|---|---|---|
Control (Y-IC) | Grape Pomace (Y-IGP) | Seed (Y-IS) | Skin (Y-ISK) | |
Lactose (%) | 3.24 ± 0.08 | 3.20 ± 0.2 | 3.10 ± 0.19 | 3.35 ± 0.51 |
Total Protein (%) | 2.78 ± 0.07 | 2.72 ± 0.10 | 2.69 ± 0.02 | 2.67 ± 0.08 |
Total Fat (%) | 2.88 ± 0.18 | 2.73 ± 0.24 | 2.70 ± 0.22 | 2.63 ± 0.18 |
Fatty acid profile (g/100 g FA methyl esters) | ||||
C6:0 | 0.99 ± 0.02 | 0.96 ± 0.05 | 0.97 ± 0.02 | 0.97 ± 0.03 |
C8:0 | 1.03 ± 0.01 | 1.02 ± 0.05 | 1.01 ± 0.04 | 1.00 ± 0.04 |
C10:0 | 2.84 ± 0.10 | 2.81 ± 0.06 | 2.81 ± 0.09 | 2.81 ± 0.11 |
C11:0 | 0.08 ± 0.00 | 0.08 ± 0.00 | 0.08 ± 0.01 | 0.08 ± 0.00 |
C12:0 | 3.59 ± 0.11 | 3.55 ± 0.08 | 3.54 ± 0.06 | 3.56 ± 0.15 |
C14:0 | 12.18 ± 0.05 | 12.10 ± 0.09 | 12.09 ± 0.06 | 12.14 ± 0.14 |
C14:1n5 | 1.13 ± 0.03 | 1.13 ± 0.05 | 1.13 ± 0.05 | 1.12 ± 0.04 |
C15:0 | 1.33 ± 0.07 | 1.33 ± 0.08 | 1.34 ± 0.08 | 1.33 ± 0.06 |
C16:0 | 35.86 ± 0.39 | 35.95 ± 0.08 | 35.95 ± 0.50 | 36.03 ± 0.31 |
C16:1n7 | 1.82 ± 0.07 | 1.84 ± 0.09 | 1.82 ± 0.07 | 1.83 ± 0.07 |
C17:0 | 0.62 ± 0.02 | 0.63 ± 0.02 | 0.63 ± 0.02 | 0.62 ± 0.03 |
C18:0 | 9.92 ± 0.27 | 10.08 ± 0.55 | 10.08 ± 0.42 | 10.07 ± 0.32 |
C18:1n7c | 1.12 ± 0.05 | 0.97 ± 0.26 | 1.01 ± 0.25 | 1.02 ± 0.13 |
C18:1n9c | 21.52 ± 0.07 | 21.72 ± 0.33 | 21.69 ± 0.09 | 21.70 ± 0.26 |
C18:2n6c | 2.44 ± 0.09 | 2.54 ± 0.09 | 2.46 ± 0.12 | 2.47 ± 0.10 |
C18:2n6t | 0.23 ± 0.01 | 0.23 ± 0.02 | 0.23 ± 0.01 | 0.23 ± 0.01 |
C18:3n3 | 0.46 ± 0.04 | 0.46 ± 0.03 | 0.45 ± 0.04 | 0.46 ± 0.02 |
C18:3n6 | 0.05 ± 0.01 | 0.05 ± 0.01 | 0.05 ± 0.02 | 0.06 ± 0.01 |
C20:0 | 0.15 ± 0.01 | 0.16 ± 0.03 | 0.14 ± 0.01 | 0.15 ± 0.01 |
C20:1n9 | 0.07 ± 0.01 | 0.07 ± 0.01 | 0.08 ± 0.01 | 0.07 ± 0.00 |
C20:4n6 | 0.20 ± 0.02 | 0.21 ± 0.01 | 0.20 ± 0.01 | 0.21 ± 0.00 |
C20:5n3 | 0.05 ± 0.01 | 0.04 ± 0.01 | 0.04 ± 0.01 | 0.04 ± 0.00 |
C21:0 | 0.15 ± 0.02 | 0.15 ± 0.01 | 0.15 ± 0.02 | 0.15 ± 0.00 |
C22:0 | 0.06 ± 0.00 | 0.06 ± 0.02 | 0.06 ± 0.00 | 0.05 ± 0.01 |
C22:5n3 | 0.07 ± 0.00 | 0.08 ± 0.02 | 0.08 ± 0.02 | 0.07 ± 0.00 |
CLA | 0.45 ± 0.01 | 0.47 ± 0.03 | 0.48 ± 0.02 | 0.47 ± 0.01 |
SFA | 68.78 ± 0.08 | 68.88 ± 0.56 | 68.85 ± 0.31 | 68.97 ± 0.35 |
MUFA | 25.67 ± 0.07 | 25.73 ± 0.05 | 25.73 ± 0.23 | 25.74 ± 0.31 |
PUFA | 3.95 ± 0.16 | 4.07 ± 0.10 | 4.00 ± 0.17 | 4.00 ± 0.13 |
Parameters | Days | Control (Y-IC) | Grape Pomace (Y-IGP) | Seed (Y-IS) | Skin (Y-ISK) | Significance |
---|---|---|---|---|---|---|
pH | 1 | 4.75 ± 0.05 aC | 4.59 ± 0.07 aC | 4.60 ± 0.12 aC | 4.68 ± 0.05 aC | ns |
7 | 4.39 ± 0.05 aB | 4.37 ± 0.08 aB | 4.44 ± 0.03 aB | 4.42 ± 0.04 aB | ns | |
14 | 4.32 ± 0.04 aAB | 4.33 ± 0.08 aAB | 4.37 ± 0.03 aAB | 4.32 ± 0.04 aAB | ns | |
21 | 4.31 ± 0.03 aA | 4.29 ± 0.05 aA | 4.35 ± 0.04 aA | 4.35 ± 0.04 aA | ns | |
Significance | *** | *** | *** | *** | ||
Titratable acidity (g lactic acid/ 100 g yogurt) | 1 | 0.57 ± 0.08 aA | 0.63 ± 0.04 aA | 0.62 ± 0.05 aA | 0.57 ± 0.05 aA | ns |
7 | 0.67 ± 0.05 aB | 0.70 ± 0.03 aB | 0.67 ± 0.05 aB | 0.67 ± 0.05 aB | ns | |
14 | 0.74 ± 0.03 aC | 0.72 ± 0.03 aC | 0.71 ± 0.03 aC | 0.73 ± 0.01 aC | ns | |
21 | 0.76 ± 0.03 aC | 0.78 ± 0.04 aC | 0.75 ± 0.03 aC | 0.74 ± 0.03 aC | ns | |
Significance | *** | *** | *** | *** | ||
Moisture (%) | 1 | 74.90 ± 0.31 aA | 75.53 ± 0.54 abA | 76.24 ± 0.52 abA | 76.50 ± 0.59 bA | * |
7 | 75.34 ± 0.47 aA | 76.24 ± 0.52 abA | 76.31 ± 0.39 abA | 76.70 ± 0.36 bA | * | |
14 | 75.47 ± 0.47 aA | 76.27 ± 0.53 aA | 76.50 ± 0.96 aA | 76.56 ± 0.70 aA | ns | |
21 | 75.12 ± 0.44 aA | 76.02 ± 0.76 abA | 76.86 ± 0.49 bA | 76.64 ± 0.34 bA | * | |
Significance | ns | ns | ns | ns | ||
Syneresis (%) | 1 | 47.59 ± 4.38 bB | 30.75 ± 2.34 aA | 42.59 ± 5.26 abA | 34.57 ± 4.18 aA | * |
7 | 43.89 ± 6.69 aB | 35.23 ± 3.09 aA | 41.94 ± 7.73 aA | 34.94 ± 2.65 aA | ns | |
14 | 40.72 ± 7.50 aA | 49.17 ± 4.16 aB | 48.94 ± 3.87 aB | 46.32± 5.18 aB | ns | |
21 | 40.77± 5.45 aA | 49.15 ± 4.31 aB | 50.13 ± 2.54 aB | 51.59 ± 4.34 aB | ns | |
Significance | * | * | * | * | ||
L. delbrueckii subsp. bulgaricus (log cfu/g) | 1 | 5.56 ± 0.19 aB | 5.65 ± 0.22 aB | 5.89 ± 0.20 aB | 5.75 ± 0.12 aB | ns |
7 | 5.57 ± 0.18 aB | 5.65 ± 0.22 aB | 5.84 ± 0.25 aB | 5.81 ± 0.11 aB | ns | |
14 | 5.43 ± 0.27 aAB | 5.49 ± 0.18 aAB | 5.60 ± 0.22 aAB | 5.29 ± 0.59 aAB | ns | |
21 | 5.10 ± 0.21 aA | 5.11 ± 0.33 aA | 4.96 ± 0.42 aA | 5.02 ± 0.19 aA | ns | |
Significance | *** | *** | *** | *** | ||
S. thermophilus (log cfu/g) | 1 | 9.07 ± 0.05 aA | 9.14 ± 0.07 aA | 9.05 ± 0.09 aA | 9.18 ± 0.18 aA | ns |
7 | 9.28 ± 0.08 aA | 9.29 ± 0.29 aA | 9.00 ± 0.26 aA | 9.11 ± 0.16 aA | ns | |
14 | 9.11 ± 0.01 aA | 9.00 ± 0.14 aA | 8.98 ± 0.04 aA | 8.94 ± 0.12 aA | ns | |
21 | 9.00 ± 0.17 aA | 9.16 ± 0.08 aA | 9.03 ± 0.19 aA | 9.02 ± 0.02 aA | ns | |
Significance | ns | ns | ns | ns | ||
Firmness (N) | 1 | 1.88 ± 0.44 aA | 2.66 ± 0.51 aA | 2.79 ± 0.23 aA | 2.59 ± 0.91 aA | ns |
7 | 2.25 ± 0.15 aA | 2.99 ± 0.14 aA | 2.70 ± 0.36 aA | 2.93 ± 0.24 aA | ns | |
14 | 2.63 ± 0.22 aA | 2.71 ± 0.20 aA | 2.90 ± 0.52 aA | 3.01 ± 0.56 aA | ns | |
21 | 2.30 ± 0.34 aA | 2.69 ± 0.67 aA | 2.92 ± 0.96 aA | 3.04 ± 0.47 aA | ns | |
Significance | ns | ns | ns | ns | ||
Consistency (Ns) | 1 | 16.3 ± 4.21 aA | 24.82 ± 5.21 aA | 25.12 ± 3.71 aA | 24.08 ± 8.87 aA | ns |
7 | 20.04 ± 1.05 aA | 26.69 ± 2.88 aA | 23.23 ± 6.04 aA | 26.92 ± 3.39 aA | ns | |
14 | 24.19 ± 1.94 aA | 23.74 ± 3.95 aA | 26.17 ± 4.93 aA | 24.23 ± 2.77 aA | ns | |
21 | 20.87 ± 2.25 aA | 22.69 ± 5.52 aA | 27.11 ± 9.17 aA | 26.95 ± 4.1 aA | ns | |
Significance | ns | ns | ns | ns |
Attributes | Control (Y-IC) | Grape Pomace (Y-IGP) | Seed (Y-IS) | Skin (Y-ISK) |
---|---|---|---|---|
Appearance | 6.96 ± 1.13 b | 5.96 ± 1.34 a | 5.93 ± 1.49 a | 7.30 ± 1.30 b |
Smell | 6.30 ± 1.23 a | 5.96 ± 1.32 a | 5.44 ± 1.25 a | 5.78 ± 1.40 a |
Taste | 6.67 ± 1.39 a | 6.52 ± 1.60 a | 6.48 ± 1.63 a | 5.89 ± 1.99 a |
Texture | 7.07 ± 1.44 a | 7.04 ± 1.43 a | 6.74 ± 1.43 a | 6.85 ± 1.35 a |
Overall Acceptability | 6.67 ± 1.36 a | 6.33 ± 1.52 a | 6.33 ± 1.41 a | 6.37 ± 1.64 a |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Iriondo-DeHond, M.; Blázquez-Duff, J.M.; del Castillo, M.D.; Miguel, E. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods 2020, 9, 1199. https://doi.org/10.3390/foods9091199
Iriondo-DeHond M, Blázquez-Duff JM, del Castillo MD, Miguel E. Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health. Foods. 2020; 9(9):1199. https://doi.org/10.3390/foods9091199
Chicago/Turabian StyleIriondo-DeHond, Maite, José Manuel Blázquez-Duff, María Dolores del Castillo, and Eugenio Miguel. 2020. "Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health" Foods 9, no. 9: 1199. https://doi.org/10.3390/foods9091199