Therefore, it is necessary to further investigate the
mechanisms and methods of retention of TPC and RSA in the products
in the future studies by using chromatographic techniques to
profile the change of pheonolic compounds. Based on the balance
in DF and TPC contents, RSA value, physicochemical qualities and
consumer acceptance, the best received products were 1% (w/w)
WP fortified yogurt, 0.5% (w/w) WP fortified Italian dressing, and
1% (w/w) WP fortified Thousand Island dressing.