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 5

Effect of adding apple pomace powder and pomegranate peel powder on the rheological profile of yogurt. Values in mean column are given in (mean ± SD).

Treatments	Parameters
	TSS %	SNF %	pH	Ash %	Fat %	Protein %
T0	13.07 ± 0.02^f	9.17 ± 0.01	4.48 ± 0.05^d	1.85 ± 0.03	4.11 ± 0.02^a	15.27 ± 0.02^a
T1	13.35 ± 0.01^e	9.77 ± 0.02^f	4.51 ± 0.03^c	1.96 ± 0.01^f	4.03 ± 0.02^b	15.09 ± 0.02^b
T2	13.61 ± 0.04^c	10.13 ± 0.02^e	4.54 ± 0.04^b	2.08 ± 0.03^d	3.91 ± 0.01^c	14.57 ± 0.06^e
T3	13.83 ± 0.01^b	10.34 ± 0.01^c	4.56 ± 0.01^a	2.21 ± 0.02^b	3.84 ± 0.04^d	14.17 ± 0.08
T4	13.53 ± 0.01^cd	10.20 ± 0.01^d	4.46 ± 0.03^e	2.02 ± 0.01^e	3.85 ± 0.06^d	14.75 ± 0.02^c
T5	13.87 ± 0.17^b	10.90 ± 0.03^b	4.45 ± 0.04^e	2.16 ± 0.04^c	3.77 ± 0.01^e	14.29 ± 0.03^f
T6	14.26 ± 0.01^a	11.21 ± 0.02^a	4.43 ± 0.06^f	2.37 ± 0.03^a	3.71 ± 0.02^f	13.98 ± 0.04^h
T7	13.39 ± 0.03^e	10.16 ± 0.01^de	4.46 ± 0.04^e	1.98 ± 0.00^ef	3.89 ± 0.04^c	14.68 ± 0.06^d
Average	13.61 ± 0.35	10.24 ± 0.60	4.49 ± 0.34	2.08 ± 0.16	3.89 ± 0.38	14.60 ± 0.67

Means that do not share a letter in a column are significantly different at level (). T₀ = 0% control. T₁ = 3% apple pomace powder. T₂ = 6% apple pomace powder. T₃ = 9% apple pomace powder. T₄ = 3% pomegranate peel powder. T₅ = 6% pomegranate peel powder. T₆ = 9% pomegranate peel powder. T₇ = 2.5 + 2.5% apple pomace powder + pomegranate peel powder.