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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT-Food Science and Technology

ISSN

0023-6438

e-ISSN

0023-6438

Svazek periodika

211

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

—

Kód UT WoS článku

001342739900001

EID výsledku v databázi Scopus

2-s2.0-85206915987