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- Title
Ice cream supplemented with grape juice residue as a source of antioxidants.
- Authors
Vital, Ana Carolina Pelaes; Santos, Nadine Woruby; Matumoto‐pintro, Paula Toshimi; Da Silva Scapim, Monica Regina; Madrona, Grasiele Scaramal
- Abstract
Grape juice residue was incorporated into ice cream at 2.5%, 5.0% and 10.0% to obtain a product with functional characteristics. The chemical composition, colour, total phenolic compounds, antioxidant capacity and sensory acceptance of the ice creams were analysed at day 0 and after 40 days of storage. Ice creams containing grape juice residue had a higher concentration of phenolic compounds and antioxidant activity compared to the control samples. Consumers’ acceptance was similar for all products. At the end of storage, the polyphenol content and antioxidant activity had decreased. Grape juice residue has potential as a natural source of antioxidants to develop new products.
- Subjects
GRAPE juice; ICE cream, ices, etc.; ANTIOXIDANTS; PHENOLS; CONSUMER preferences
- Publication
International Journal of Dairy Technology, 2018, Vol 71, Issue 1, p183
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12412