Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with <i>Lactobacillus acidophilus, Streptococcus thermophilus,</i> and <i&...

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Bibliographic Details
Main Authors: Marina Jovanović, Marija Petrović, Jelena Miočinović, Snežana Zlatanović, Jovanka Laličić Petronijević, Dragana Mitić-Ćulafić, Stanislava Gorjanović
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
apple pomace flour
probiotic yogurt
sensory properties
antioxidant activity
cytotoxicity
Online Access:https://www.mdpi.com/2304-8158/9/6/763

Internet

https://www.mdpi.com/2304-8158/9/6/763

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