• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Journal of Food and Dairy Sciences
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Issue Issue 12
Issue Issue 11
Issue Issue 10
Issue Issue 9
Issue Issue 8
Issue Issue 7
Issue Issue 6
Issue Issue 5
Issue Issue 4
Issue Issue 3
Issue Issue 2
Issue Issue 1
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Malek, G., Awaad, E. (2023). Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics. Journal of Food and Dairy Sciences, 14(12), 309-315. doi: 10.21608/jfds.2023.243022.1136
Gihan Malek; Esraa A. Awaad. "Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics". Journal of Food and Dairy Sciences, 14, 12, 2023, 309-315. doi: 10.21608/jfds.2023.243022.1136
Malek, G., Awaad, E. (2023). 'Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics', Journal of Food and Dairy Sciences, 14(12), pp. 309-315. doi: 10.21608/jfds.2023.243022.1136
Malek, G., Awaad, E. Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics. Journal of Food and Dairy Sciences, 2023; 14(12): 309-315. doi: 10.21608/jfds.2023.243022.1136

Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics

Article 4, Volume 14, Issue 12, December 2023, Page 309-315  XML PDF (789.29 K)
Document Type: Original Article
DOI: 10.21608/jfds.2023.243022.1136
View on SCiNiTO View on SCiNiTO
Authors
Gihan Malek1; Esraa A. Awaad email 2
1Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
2Department of Home Economics, Faculty of Specific Education, Zagazig University, Egypt
Abstract
This study was performed to assess the impact of supplementation of red grape pomace and tomato pomace extracts (200, 400, and 600 ppm) on the chemical composition, sensory properties, and oxidative stability of sour cream substitutes kept at 5-8 °C for 4 weeks. Red grape pomace and tomato pomace extracts showed high total phenolic contents (990.60 and 470.20 mg/100g), total flavonoids contains (120.60 and 76.20 mg/100g) and radical scavenging activity (92.40 and 85.30 %), respectively. The supplementation of sour cream with extracts at different concentrations did not appreciably change the levels of fat and total solids, but increased total volatile fatty acids, and slightly decreased the acidity. Treatments with 400 and 600 ppm of grape pomace extract had decreased peroxide, acid, and TBA levels and higher oxidative stability index (Rancimat) at the time of storage at 5°C than other treatments. The study demonstrated that grape pomace and tomato pomace extracts at concentrations of 400 or 600 ppm could be used as natural antioxidants for sour cream analogue. Further studies are recommended to investigate the application of these extracts in other dairy products.
Keywords
sour cream; by-products; red grape; tomato pomace; sensory properties; antioxidants
Statistics
Article View: 276
PDF Download: 424
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.