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).

Treatments	Parameters
	Antioxidant activity (%)	TPC (mg GAE/g)	TFC (CE mg/g)
T0	59.51 ± 0.04^h	3.39 ± 0.01^h	1.21 ± 0.01
T1	61.80 ± 0.02	3.67 ± 0.04	1.24 ± 0.03^f
T2	63.85 ± 0.01^f	3.99 ± 0.03^e	1.35 ± 0.02^e
T3	65.13 ± 0.02^e	4.12 ± 0.04^c	1.46 ± 0.04^d
T4	79.46 ± 0.01^c	4.08 ± 0.02^d	1.53 ± 0.00^c
T5	82.67 ± 0.02^b	4.28 ± 0.03^b	1.61 ± 0.03^b
T6	83.87 ± 0.02^a	4.64 ± 0.05^a	1.73 ± 0.05^a
T7	68.33 ± 0.03^d	3.79 ± 0.02^f	1.34 ± 0.04^e
Average	70.58 ± 9.43	4.00 ± 0.37	1.44 ± 0.17

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.