Journal of Food Quality

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 8

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


Sensory attributes	Treatments
Sensory attributes	T₀ (Control)	T₁	T₂	T₃	T₄	T₅	T₆	T₇

Appearance	8.50^a	7.40^b	6.30^e	5.40	7.30^c	6.10^f	4.80^h	6.30^d
Texture	7.70^a	7.30^b	5.80^d	5.20	7.10^c	5.60^e	4.70^h	5.30^f
Flavour	7.40^a	7.00^b	6.10^d	5.40	6.90^c	5.90^e	4.20^h	5.80^f
Taste	8.50^a	7.20^b	6.50^d	5.70^f	6.80^c	5.40	3.30^h	5.60^e
Consistency	7.70^a	7.50^c	7.20^e	6.80^h	7.60^b	7.30^d	6.90	7.10^f
Overall acceptability	7.80^a	7.30^b	6.40^d	5.70	7.15^c	6.10^f	4.80^h	6.00^e

Means that do not share a letter in a row 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.