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 class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Attributes</td><td class="align_center">APP</td><td class="align_center">PPP</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Moisture (g/100 g)</td><td class="align_center">7.88</td><td class="align_center">8.43</td></tr><tr><td class="align_left">Protein (g/100 g)</td><td class="align_center">8.16</td><td class="align_center">3.26</td></tr><tr><td class="align_left">Fat (g/100 g)</td><td class="align_center">1.10</td><td class="align_center">0.55</td></tr><tr><td class="align_left">Fiber (g/100 g)</td><td class="align_center">12.70</td><td class="align_center">35.19</td></tr><tr><td class="align_left">Ash (g/100 g)</td><td class="align_center">1.53</td><td class="align_center">3.35</td></tr><tr><td class="align_left">Carbohydrates (%)</td><td class="align_center">53.12</td><td class="align_center">61.34</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>APP: apple pomace powder. PPP: pomegranate peel powder.<br/></div></td></tr></table>

<div>Proximate chemical analysis of apple pomace powder and pomegranate peel powder.</div>

Journal of Food Quality

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Table 3

Table 3: 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 3 | Effect of Freeze-Drying on Apple Pomace and Pomegranate Peel Powders Used as a Source of Bioactive Ingredients for the Development of Functional Yogurt 