Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and...

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Bibliographic Details
Main Authors: Laurita Varnaitė, Milda Keršienė, Aušra Šipailienė, Rita Kazernavičiūtė, Petras Rimantas Venskutonis, Daiva Leskauskaitė
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
dietary fiber
cranberry
yogurt
rheological properties
digestibility
Online Access:https://www.mdpi.com/2304-8158/11/5/758

Internet

https://www.mdpi.com/2304-8158/11/5/758

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