The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Wang, Xinya; Kristo, Eleana; LaPointe, Gisèle

doi:10.1016/j.foodhyd.2019.01.004

Cited by 180 publications

(132 citation statements)

References 47 publications

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“…Wang et al (2019) conducted a study using apple pomace as a natural stabilizer and texturizer in set-type yoghurt [19]. Various concentrations of apple pomace (0.1%, 0.5% and 1% w/w) were combined with skim milk and fermented by a mixture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.…”

Section: Dairy Productsmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products.

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Section: Dairy Productsmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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“…Previous studies have used dairy products and pomace for the production of yogurts with apple pomace [11][12][13] or fermented milk with grape pomace [14]. However, in the work of Issar et al [11] and de Souza et al [14], polyphenols and fiber were extracted, respectively, and added to milk for product preparation.…”

Section: Introductionmentioning

confidence: 99%

“…However, in the work of Issar et al [11] and de Souza et al [14], polyphenols and fiber were extracted, respectively, and added to milk for product preparation. Wang et al [12,13] incorporated the apple pomace directly into the dairy matrix.…”

Section: Introductionmentioning

confidence: 99%

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Diez-Sánchez

Martínez

Rodrigo

et al. 2020

Foods

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High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

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“…O teste sensorial foi aprovado pelo comitê 78%. Estas características foram similares aos encontrados porWang et al (2019) para adição de bagaço de maçã em iogurte, e os resultados estão próximos aos encontrados porMontesdeoca et al (2017), que obtiveram valor médio de 0,79% para da maçã e hidrolato da canela quando comparados ao controle. Os valores do ângulo hue (Hº) para as formulações variaram de 90,42 a 104,97°, indicando uma tonalidade clara e amarelada.…”

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“…Os valores do ângulo hue (Hº) para as formulações variaram de 90,42 a 104,97°, indicando uma tonalidade clara e amarelada. Como também relatado em pesquisa deWang et al (2019), dependendo da concentração adicionada, a adição da farinha do bagaço de maçã pode causar alteração na cor dos alimentos. Esta classe de compostos foi quantificado por Pei-Ling et al (2019) na elaboração de iogurte com extrato aquoso de canela, obtendo valores satisfatórios para os ensaios de DPPH e CFT.…”

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Efeito da adição de farinha de bagaço da maçã e hidrolato da canela encapsulado sobre as propriedades físico-químicas, sensoriais e reológicas de bebida láctea

Saqueti

Donadone

Sakai

et al. 2019

BJD

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The aim of this work was to develop and characterize dairy beverage with the addition of apple pomace flour and encapsulated cinnamon hydrolate. Five formulations were prepared with different concentrations of apple pomace flour (0, 1 and 3%) and cinnamon hydrolate encapsulated in whey (0, 0.5 and 1%). The physicochemical, antioxidant, microbiological, sensory and rheological properties were evaluated. The ingredients added to dairy beverages did not affect moisture, ash, protein and lipid contents. The formulation containing apple pomace flour (3%) and cinnamon hydrolate (1%) showed higher fiber content (1.10%), phenolic compounds (23.61 mg EAG/100 g) and antioxidant activity (2. 43 µmol Trolox/100 mL). There was no change in the luminosity (L*) of the samples when compared to the control, and the values ranged from 63.78 to 67.78. The results of the attributes in the acceptance test ranged from 6 (liked slightly) to 8 (liked regularly). All formulations showed non-Newtonian and pseudoplastic behavior, and apple pomace flour contributed to the increase in apparent viscosity. Therefore, the use of by-products, such as apple pomace and cinnamon hydrolate are interesting components to provide nutritional enrichment of dairy beverages.

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The effect of apple pomace on the texture, rheology and microstructure of set type yogurt

Cited by 180 publications

References 47 publications

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Efeito da adição de farinha de bagaço da maçã e hidrolato da canela encapsulado sobre as propriedades físico-químicas, sensoriais e reológicas de bebida láctea

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