Bio‐yoghurt enriched with Spirulina‐encapsulated pomegranate peel: Impact on some metabolomics, antioxidative, textural and colour properties
Nuray Yagmur,
Saliha Sahin,
Lutfiye Yilmaz Ersan
Abstract:As an innovative bio‐dairy product, yoghurt was enriched with Spirulina‐encapsulated aqueous/hydroalcoholic extracts of pomegranate peel (PP). Some metabolomics, antioxidative, textural and colour properties of bio‐yoghurt samples were investigated. The samples with Spirulina (YM) and PP (YPA) had the highest lactic, citric and uric acid. The aroma profile of the samples was affected encapsulation process and storage time. The values on day 1 and day 21 were 17.84–17.04 mg/kg for acetaldehyde, 0.98–0.90 mg/kg … Show more
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