Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder

Abstract

In the present study pomace obtained from orange juice extraction was dried at 70°C. The pomace powder was utilized for enrichment of yoghurt at three different concentrations viz. 1%, 2%, and 3%. The physicochemical and sensory properties of the yoghurt samples were evaluated during refrigerated storage and compared with control sample. The acidity increased with increase in concentration of the pomace powder and also with duration of storage. Syneresis of the enriched samples were found to be lower than that of control, but increased with level of enrichment. During storage syneresis decreased and then increased with duration of storage. Firmness was found to decrease with level of enrichment as well as duration of storage. The consistency index increased with level of enrichment, but during storage it initially increased and then decreased. Sensory studies showed that yoghurt enriched with 1% pomace powder was acceptable to the panelists. Practical applications Milk and milk products are rich in many essential nutrients, but are devoid of certain other important nutrients like fiber and vitamin C. Enrichment of milk products with ingredients containing these nutrients will help in overcoming these deficiencies and make the milk products a wholesome food. Yoghurt is one such milk product which is considered to contain probiotic microorganisms can be consumed by lactose intolerant people as well. Enrichment of yoghurt with orange pomace powder will help in improving the nutritional value of yoghurt and will also open ways for utilization of orange pomace which is a waste material from orange juice production. As there are limited studies on utilization of orange pomace in dairy products, this study becomes important.

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

“…The flow behaviour index (n) of all samples was smaller than 1; hence, the yoghurt of all treatments in this study can be considered a non-Newtonian fluid with shear-thinning behaviour. Similar results were observed in yoghurt fortified with apple pomace [ 13 ] and orange pomace [ 29 ]. According to Cui et al [ 30 ], the pseudoplastic behaviour of yoghurt was due to the breakage of bonds between the protein aggregates as a consequence of shear stress.…”

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

“…In the case of G” (at 1 Hz), values of 0.156 ± 0.003, 0.054 ± 0.006, and 0.625 ± 0.140 Pa were obtained for UC, SC, and FY, respectively, and the statistical analysis showed significant differences again between FY and the UC and SC samples ( p < 0.05). This is a remarkable behavior of the moduli and was also reported by Acharjee et al ( 72 ), who argues that it may be related to the high-water holding capacity of the powder added to the yogurt. On the other hand, G’ values were always lower than G” and both moduli increased with increasing frequency, indicating that the yogurt has an elastic gel-like structure ( 73 ).…”

“…On the other hand, G’ values were always lower than G” and both moduli increased with increasing frequency, indicating that the yogurt has an elastic gel-like structure ( 73 ). According to the low values of the modulus, the gel-like structure is not very stable as compared to that reported by Acharjee et al ( 72 ), (between 2,000 and 20,000 Pa) in a study where they enriched yogurt with orange pomace powder. This being so, the addition of the powder does not imply a significant change in the viscosity of the yogurt, as discussed above.…”

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds

“…Vanillic acids and procyanidin B1 were identified in yogurt containing Pinot noir flour whereas phenolic compounds such as gallic acid, quercetin, and catechin were detected in yogurts containing Chardonnay or Moscato grape skins. Another study utilized orange pomace powder for supplementing yoghurt in three proportions (1, 2, and 3 %) ( Acharjee et al, 2021 ). Increasing the concentration of the powder and storage time led to increased acidity of the yoghurt.…”

“…Consequently, the commercial use of various fruit pomaces has become a popular research interest. Currently, it is used as a food ingredient substitute, feed ingredient, and nutritional supplement for animal and human consumptions ( Acharjee et al, 2021 ; Ali et al, 2021 ; Ao et al, 2022 ; Kesbiç et al, 2022 ; Rehal et al, 2022 ; Gumul et al, 2023 ; Haščík et al, 2023 ). With the increase in application of fruit pomace as evident from the Web of Science (WOS) data between years 2001–2024 and hence, has also included fruit pomace as the search string.…”