Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

Issar, Kanika; Sharma, P. C.; Gupta, Anil

doi:10.1111/jfpp.13098

Cited by 60 publications

(36 citation statements)

References 19 publications

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“…To the best of our knowledge, data on the sensory evaluation of yogurt fortified with minimally processed APF could not be found in the available literature. The only available information on the sensory properties of a product similar to ours indicated the acceptable sensory qualities of yogurt fortified with isolated apple fibers up to 5% [21]. In the present study, high scores for sensory properties were assigned to all analyzed samples by the panel.…”

Section: Sensory Evaluationmentioning

confidence: 48%

“…Comparable to our results, do Espírito Santo et al [22] and Fernandes et al [5] reported the same response in pH change after the addition of 1% AP and 3.3% AP hot water extract, respectively. Furthermore, Staffolo et al [15], do Espírito Santo et al [22], Issar et al [21], and Wang et al [4] found that after a day of cold storage, the difference in pH value between control and AP-fortified yogurts was insignificant. This is also consistent with our findings.…”

Section: Influence Of Apf Addition On Yogurt Ph and Syneresismentioning

confidence: 99%

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Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

Jovanović

Petrović

Miočinović

et al. 2020

Foods

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To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells’ viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.

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Section: Sensory Evaluationmentioning

confidence: 48%

Section: Influence Of Apf Addition On Yogurt Ph and Syneresismentioning

confidence: 99%

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

Jovanović

Petrović

Miočinović

et al. 2020

Foods

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show abstract

“…Fiber extract is applied to provide dietary fiber including pectin, cellulose and lignin in various foods and pharmaceutical products. Issar et al (2017) developed an acidophilus yoghurt containing apple pomace fiber with the starter culture of Lactobacillus acidophilus and Bifidobacterium longum [89]. The fiber extract was prepared by acid-alkali digestion method and 2.5% to 10% of it was added as a functional ingredient.…”

Section: Fibermentioning

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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“…Higher dietary fiber doses were rejected as consumers considered the foods too thick when evaluated using Just About Right (JAR) scales. In fermented milks and yogurts, fiber from apple pomace (3% to 10%), date byproducts (1.5% to 4.5%) and hazelnut skins (3% to 6%) were used in the development of dietary fiber-fortified foods [ 20 , 31 , 38 ]. In these cases, optimal sensory acceptance of the products was obtained at 3% fiber addition from hazelnut skins and dates, and 5% fiber addition from apple pomace.…”

Section: Approaches In the Application Of Food Byproducts In The Dmentioning

confidence: 99%

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

Iriondo-DeHond

Miguel²,

Castillo

2018

Nutrients

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The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.

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Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

Cited by 60 publications

References 19 publications

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

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

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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