YOGURT ENRICHMENT WITH GRAPE POMACE: EFFECT OF GRAPE CULTIVAR ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES

摘要

Grape skin flours obtained from grape pomace of Chardonnay, Moscato andrnPinot noir varieties were used as sources of polyphenolic compounds in yogurtrnformulation during 3 weeks of storage. Yogurt containing grape skin flour presentedrnsignificantly higher total phenolic content (+55%), antioxidant activityrn(+80%) and acidity (+25%) whereas lower pH, syneresis (−10%) and fat (−20%)rnthan control. Procyanidin B1 and vanillic acids were detected only in the yogurtrnadded of Pinot noir flour while gallic acid, catechin and quercitrin were the majorrnphenolic compounds found in the yogurts with Moscato or Chardonnay grapernskins. Significant differences were highlighted for acidity and lactose content whilerntotal phenolic content, antioxidant activity and lactic acid bacteria trend werernstable after production and storage. The liking test performed with consumersrnshowed a loss of textural quality for yogurts fortified with grape skin flours.