Eureka! Institutional Repository

Novel products with emulsifying and thickening action, produced from winery waste have been tested as stabilizer and gelatin replacers in yoghurt-type products. Fat content and stabilization capacity have been assessed as primary factors under study. This was materialized using an 8-products experimental plan, comprising of yoghurts of different compositions. Physico - chemical properties and sensory properties have been studied in these samples. Concerning the color measurements, the material under study (Winery Waste Extract, WWE) showed differences between samples, which are however not perceived by the testers. Higher compression values are associated with the products with gelatin and combinations of gelatin + WWE. The rheological behavior of the materials under study approaches best the gelatincontaining samples in the case of co-existence between gelatin and WWE. Concerning the sensory attributes, color and aroma were not statistically different between samples. Perceived creaminess is higher in the formulations containing 2% fat, as compared to the 0% fat ones. Perceived thickness ranks higher for the 0% formulations. Syneresis is lowest in the cases of gelatin and combinations of gelatin + WWE. Combination of these two stabilizers in both fat contents makes for the highest preference, creating products with creamy and thick character, without syneresi