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Ice cream supplemented with grape juice residue as a source of antioxidants
Author(s) -
Vital Ana Carolina Pelaes,
Santos Nadine Woruby,
MatumotoPintro Paula Toshimi,
Silva Scapim Monica Regina,
Madrona Grasiele Scaramal
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12412
Subject(s) - chemistry , food science , polyphenol , residue (chemistry) , ice cream , antioxidant , antioxidant capacity , biochemistry
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.