Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt

Table 1

Different optimized conditions in freeze-dryer.

Product	Factors
	Blanched at 100°C	Freezing temp. (°C)	Tsh (°C)	Pkch (mbr)	RM (%)
AP	+	−27	90	1.3	2.1
PP	+	−80	90	1.5	1.3

PP = pomegranate peel. AP = apple pomace.