Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6400497 | LWT - Food Science and Technology | 2015 | 10 Pages |
Abstract
The amount of skin and the variety used significantly influenced all of the physico-chemical parameters and were associated with consumer preference. Concerning the dietary fibre content, total polyphenol content and antioxidant capacity, all of which affect the functional ability of food products, the highest values obtained were for all of the products contained a hazelnut skin content of 6%. Among the cultivars, the highest values obtained were for yogurt with the Georgia hazelnut skin. Although 6% hazelnut skin yogurts displayed the highest functional ability, a decreased consumer preference was observed; yogurt with 3% San Giovanni and Tonda Gentile Trilobata hazelnut skins had the maximum consumer rating.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Marta Bertolino, Simona Belviso, Barbara Dal Bello, Daniela Ghirardello, Manuela Giordano, Luca Rolle, Vincenzo Gerbi, Giuseppe Zeppa,