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Licensed Unlicensed Requires Authentication Published by De Gruyter October 22, 2020

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

  • Yang Jiang , Jinhua Du EMAIL logo and Liguo Zhang


To comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

Corresponding author: Jinhua Du, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong271018, China. E-mail:


This study was supported by the major agricultural application technology innovation projects of Shandong province in 2018 (project title: new alcoholic fermented and liquor products from low value apple and hawthorn, food safety key issues solutions, and promotion demonstration)

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.


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Received: 2019-05-08
Accepted: 2020-09-17
Published Online: 2020-10-22

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