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 ± 0.02f
9.17 ± 0.01
4.48 ± 0.05d
1.85 ± 0.03
4.11 ± 0.02a
15.27 ± 0.02a
T1
13.35 ± 0.01e
9.77 ± 0.02f
4.51 ± 0.03c
1.96 ± 0.01f
4.03 ± 0.02b
15.09 ± 0.02b
T2
13.61 ± 0.04c
10.13 ± 0.02e
4.54 ± 0.04b
2.08 ± 0.03d
3.91 ± 0.01c
14.57 ± 0.06e
T3
13.83 ± 0.01b
10.34 ± 0.01c
4.56 ± 0.01a
2.21 ± 0.02b
3.84 ± 0.04d
14.17 ± 0.08
T4
13.53 ± 0.01cd
10.20 ± 0.01d
4.46 ± 0.03e
2.02 ± 0.01e
3.85 ± 0.06d
14.75 ± 0.02c
T5
13.87 ± 0.17b
10.90 ± 0.03b
4.45 ± 0.04e
2.16 ± 0.04c
3.77 ± 0.01e
14.29 ± 0.03f
T6
14.26 ± 0.01a
11.21 ± 0.02a
4.43 ± 0.06f
2.37 ± 0.03a
3.71 ± 0.02f
13.98 ± 0.04h
T7
13.39 ± 0.03e
10.16 ± 0.01de
4.46 ± 0.04e
1.98 ± 0.00ef
3.89 ± 0.04c
14.68 ± 0.06d
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.