Functional stirred yogurt manufactured using co‐microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free...

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Bibliographic Details
Published in:Food science & nutrition 2023-07, Vol.11 (7), p.3989-4001
Main Authors: Saberi, Manaf, Saremnezhad, Solmaz, Soltani, Mostafa, Faraji, Alireza
Format: Article
Language:English
Subjects:
Acidity
antioxidant activity
Antioxidants
Bioactive compounds
Biological activity
By products
Fatty acids
Flaxseed oil
Food products
Food quality
Free form
Functional foods & nutraceuticals
functional stirred yogurt
grape pomace
Grapes
Loss modulus
microencapsulation
Milk
Original
Phenols
Rheological properties
Rheology
Sensory properties
Syneresis
Yogurt
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Summary:Functional stirred yogurt samples were manufactured with combinations of grape pomace (GP) and flaxseed oil (FO) in microencapsulated or free forms (2% w/w) and quality characteristics of yogurts were investigated during 21 days of storage. The incorporation of GP and FO in microencapsulated or free forms caused a significant decrease in pH, syneresis, and a significant increase in acidity, water holding capacity, and viscosity of stirred yogurt (p 
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.3385