Work

Apple pomace as a functional component of sustainable set-type yogurts

Year: 2024

Type: article

Abstract: The main goal of current food production is a sustainable approach. One of the promising ways to a sustainable food chain is the valorization of by-products and waste from the food industry. This work presents a possible use of apple pomace, a by-product of apple cider and juice production, to manufacture set-type yogurts. Apple pomace is rich in bioactive compounds, especially polyphenols, which add other nutritional value to fermented dairy products. The prepared yogurts were enhanced by apple pomace powder in concentrations 1, 2, and 4 %, which had been obtained after freeze-drying or air-drying method. The physico-chemical properties of the prepared yogurt samples were evaluated. Adding apple pomace, particularly at higher concentrations, improved the hardness and elasticity of yogurt gels. These properties were generally significantly enhanced, mostly for samples prepared with the air-dried form powder of apple pomace.

Source: LWT

DOI: 10.1016/j.lwt.2024.116909

Authors: Iveta Klojdova, Nujamee Ngasakul, Ali Kozlu, Diana Karina Baigts Allende

Institution: Czech University of Life Sciences Prague

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: gold

Estimated APC paid: $2,570