Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage

Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at...

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Bibliographic Details
Main Authors: Vassilios Raikos, He Ni, Helen Hayes, Viren Ranawana
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Beverages
Subjects:
yogurt beverage
berry fruit
antioxidant properties
phenolic compounds
anthocyanins
cold storage
Online Access:http://www.mdpi.com/2306-5710/5/1/2

Internet

http://www.mdpi.com/2306-5710/5/1/2

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