The Effect of Grape Pomace Fiber Addition on Quality Parameters of Yogurt

Year 2024, Volume: 28 Issue: 4, 719 - 725

Hatice Sıçramaz Ahmet Ayar

https://doi.org/10.16984/saufenbilder.1440835

Abstract

Reducing food and industrial waste is essential to match the novel objectives of sustainable living. In this context, grape pomace, a fiber-rich by-product of wine production, was used as a fiber supplement in yogurt after enriching its fiber content through preprocessing. Within the aim of this study, 0.5% and 1% grape pomace fiber were incorporated into yogurt, and the effect on physicochemical, microbial, and sensory quality was investigated. Throughout the 14-day storage period, no significant changes were observed in pH, acidity, and water holding capacity. The total mesophilic aerobic bacteria count ranged between 2-3 log.cfu/g, and the addition of fiber did not result in any undesirable alterations in these counts. Similarly, the fiber did not affect the counts of specific yogurt bacteria, which was 8-9 log.cfu/g. Moreover, sensory evaluations consistently resulted in scores above “5” for all products, with acidity rated level as moderate as expected for yogurt. There were no adverse effects on sensory quality concerning color, flavor, texture, acidity, and overall acceptability. In conclusion, fiber-enriched yogurt from wine waste is feasible without compromising product quality. This study is expected to contribute to the progress of current sustainable living goals.

Keywords

Food waste, Sustainability, Grape pomace, Dietary fiber, Yogurt

Ethical Statement

The sensory test was carried out with the approval of the Sakarya University Ethics Committee.

Supporting Institution

Tubitak

Project Number

111O195

References

• R. Ravindran, A. K. Jaiswal, "Exploitation of food industry waste for high-value products", Trends in Biotechnology, vol. 34, pp. 58–69, 2016.
• University of California San Francisco, "Increasing fiber intake", Health (Irvine. California). https://www.ucsfhealth.org/education/increasing-fiber-intake (Access date: 12.02.2024), 2024.
• R. C. Chandan, A. Kilara, "Manufacturing Yogurt and Fermented Milks", Wiley, 2013.
• A. Marette, E. Picard-Deland, M. A. Fernandez, "Yogurt: Roles in Nutrition and Impacts on Health", 1st ed., CRC Press, 2020.
• L. Varnaitė, M. Keršienė, A. Šipailienė, R. Kazernavičiūtė, P. R. Venskutonis, D. Leskauskaitė, "Fiber-rich cranberry pomace as food ingredient with functional activity for yogurt production", Foods, vol. 11, p. 758, 2022.
• S. Yalçınkaya, A. Ayar, A. Elgün, "Production of high nuritional value yoğurt with wheat germ and phytase addition", Selcuk Journal of Agriculture and Food Science, vol. 17, pp. 57–63, 2003.
• A. Dabija, G. G. Codină, A.-M. Gâtlan, L. Rusu, "Quality assessment of yogurt enriched with different types of fibers", CyTA - Journal of Food, vol. 16, pp. 859–867, 2018.
• AOAC, "Official Methods of Analysis of AOAC International", 17th ed., MD, USA, 2000.
• J. V. C. Silva, J. A. O’Mahony, "Microparticulated whey protein addition modulates rheological and microstructural properties of high-protein acid milk gels", International Dairy Journal, vol. 78, pp. 145–151, 2018.
• E. Y. Bridson, "The Oxoid manual", 8th ed., Oxoid, Basingstoke, England, 1998.
• H. Stone, J. L. Sidel, "Measurement", in: Sensory Evaluations Practice, Elsevier, pp. 69–97, 2004.
• C. Damian, A. Olteanu, "Influence of dietary fiber from pea on some quality characteristics of yoghurts", Journal Agroaliment Process Technology, vol. 20, pp. 156–160, 2014.
• M. D. Staffolo, N. Bertola, M. Martino, y A. Bevilacqua, "Influence of dietary fiber addition on sensory and rheological properties of yogurt", International Dairy Journal, vol. 14, pp. 263–268, 2004. T. Wu, C. Deng, S. Luo, C. Liu, X. Hu, "Effect of rice bran on properties of yogurt: Comparison between addition of bran before fermentation and after fermentation", Food Hydrocolloids, vol. 135, 108122, 2023.
• FAO, WHO, "Microbiological risk assessment guidance for food". https://www.fao.org/3/cb5006en/cb5006en.pdf. (Access date: 02.02.2024). 2021.
• TGK, Fermente Sütler Tebliği. https://www.resmigazete.gov.tr/eskiler/2022/11/20221130-5.htm. 2022.
• E. Tahra Ammar, M. Abo-Srea, E. El- Raghy, "Effect of certain dietary fibers on the properties of functional yoghurt", Journal of Food and Dairy Science, vol. 4, pp. 611–619, 2013.
• A. K. Seçkin, E. Balandura, "Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt", Gıda, vol. 37, pp. 63–69, 2012.
• I. B. Hashim, A. H. Khalil, H. S. Afifi, "Quality characteristics and consumer acceptance of yogurt fortified with date fiber", Journal of Dairy Science, vol. 92, pp. 5403–5407, 2009.