Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

Abstract

This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2–1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers—62.73%, including pectin—23.12%; and the content of the antioxidant compounds in AP—total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt’s quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1–20 days) demonstrated that samples with AP in proportions of 0.6–0.8% were evaluated with the highest score.

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain

“…However, the samples with apple pomace (C + AP and C + AP + LL16) were significantly yellower compared to C and C + LL16 in this study. The same pattern of b* coordinate was found in a study by Popescu et al [ 76 ], in which the yellow color was more intense when a higher apple pomace concentration was added to yogurt samples.…”

“…Thus, apple pomace lowered the lightness of the supplemented cheeses samples. A 2022 study found that, as the apple pomace concentration increased (from 0.2% to 1.0%), the lightness (L*) values decreased from 77.27 to 73.36 in yogurt samples [ 76 ].…”

“…2.21 versus 1.62), especially when in storage for 7–14 days. Popescu et al [ 76 ] found that yogurt supplementation with apple pomace significantly reduced the greenish coloration in samples.…”

Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability

“…The measure of influence of the storage period and concentrations of MBE added to the cream cheese samples on the texture parameters, the pH values and the sensory analysis (overall acceptability) were evaluated by analysis of mutual information. This mathematical modeling method was also applied in the study of the influence of storage days and the concentration of apple powder on the textural parameters and the general acceptability of yogurt, for 20 days [54]. The study of the influence of physicochemical quality indicators on the textural characteristics of dry-aged beef, for 35 days and different quantities of sea buckthorn and rose hip on the quality of flour products was also evaluated by applying analysis of mutual information [55][56][57].…”

Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties

“…Among these, phenols have been widely studied in recent years and are well known for their beneficial effects on human health and their ability to limit oxidative damage due to radical species [ 9 ]. Gorjanović et al (2020) studied AP flour obtained by dehydration (5 h, T ≤ 55 °C) and grinding (<300 μm) to apply as dietary supplement, while Popescu et al (2022) used AP powder, dried at 60 °C and crushed to 70 µm, to add during yogurt production [ 10 , 11 ].…”