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- Title
Novel Beverages and Novel Technologies for Their Production.
- Authors
Papadimitriou, Konstantinos; Kapolos, John; Papadelli, Marina
- Abstract
The fortification of yogurt beverages with extracts from salal ( I Gaultheria shallon i ) berry or from blackcurrant ( I Ribes nigrum i ) pomace enhanced the total phenolic and anthocyanin content of the product, as well as its antioxidant activity. Cold storage of the new yogurt-based drinks affected the stability of the anthocyanins, but did not affect their total phenol content. The antioxidant capacity remained more or less unaffected during storage, suggesting that the extracts tested in this study could be used to improve the health-promoting properties of yogurt-based products.
- Subjects
NUTRITION; STEVIOSIDE; FUNCTIONAL beverages; BITTERNESS (Taste); SENSORY perception
- Publication
Beverages, 2023, Vol 9, Issue 3, p57
- ISSN
2306-5710
- Publication type
Article
- DOI
10.3390/beverages9030057