Apple Pomace as a Functional Component of Sustainable Set-Type Yogurts

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98849" target="_blank" >RIV/60460709:41210/24:98849 - isvavai.cz</a>
Result on the web
<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001342739900001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001342739900001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2024.116909" target="_blank" >10.1016/j.lwt.2024.116909</a>

Result language
angličtina
Original language name
Apple Pomace as a Functional Component of Sustainable Set-Type Yogurts
Original language description
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 with improved textural properties. Moreover, apple pomace is rich in bioactive compounds, especially polyphenols, which can add other nutritional value to fermented dairy products. The prepared yogurts were enhanced by apple pomace powder in concentrations 1, 2, and 4 %, obtained after freeze-drying or air-drying method. 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 4 % air-dried form powder of apple pomace. These samples also had the top-rated sensory profile.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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