Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate

Abstract

Grape juice concentrate (GJC) contain high amounts of natural sugars, vitamins and polyphenols so it can be used as a natural sweetener and functional ingredient. The novelty of the present study was to produce flavored dairy dessert, as well as evaluating effect of GJC, gelatin and cream on its physicochemical, mechanical and sensorial properties. In this study, optimization of breakfast flavored dairy dessert formulation containing GJC was done using design expert and response surface methodology. The effects of cream (75-90 %), gelatin (0 - 0.5 %) and GJC (10-25 %) on properties of flavoured flavored dairy dessert were evaluated. The samples were subjected to fat, acidity, pH, total solids content, sugar content, hardiness, colour, antioxidant activity and sensory attributes. At first, modelling of responses was done using data regression analysis, and then 3D charts were drawn for each response. The results showed that, the samples became firmer, and darker in colour as the level of GJC increased. The antioxidant activity of the desserts was increased mostly by GJC level. Maximum hardness and radical inhibitory activity of samples was 1380 g and 73.5%, respectively. The general acceptability of the desserts was affected by the amount of GJC. Based on the standard range of responses and the most desirability, the optimal point was obtained. At the optimal point the amount of cream, GJC and gelatin were 75.05, 20.59 and 4.36% respectively. Flavored dairy dessert could be considered to be a suitable source of vitamins, soluble fibre, antioxidants, amino acids, and a good source of natural sweets.