Research Article
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 6
Effect of adding apple pomace powder and pomegranate peel powder on the bioactive profile of yogurt. Values in mean column are given in (mean ± SD).
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Means that do not share a letter in a column are significantly different at level (). TFC: total flavonoid content. TPC: total phenolic content. 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. |