Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and ant...

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Bibliographic Details
Main Authors: Liliana Popescu, Tatiana Ceșco, Angela Gurev, Aliona Ghendov-Mosanu, Rodica Sturza, Ruslan Tarna
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
apple pomace powder
dietary fiber
yogurt
textural parameters
antioxidant activity
and quality
Online Access:https://www.mdpi.com/2304-8158/11/22/3565

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