Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Andreea-Bianca BALINT, Florina STOICA, Ioana Cristina CRIVEI, Ionuț Dumitru VELEȘCU, Roxana Nicoleta RATU, Marius Giorgi USTUROI
Aronia pomace powder, obtained as a by-product of juice production through pulp exhausted, is rich in bioactive compounds like anthocyanins, flavonoids, and polyphenols, known for their antioxidant and health-promoting properties. Incorporating aronia pomace powder (APP) into yogurt at 4% and 6% levels offers a novel approach to enhancing its nutritional, sensory, and functional attributes. This study evaluated the effects of Aronia powder on yogurt's physicochemical properties, phytochemical profile, texture, color and sensory acceptability. APP-enriched yogurts exhibited increased total phenolic content (2.50-2.94 mg GAE/g) and antioxidant activity (17.47-19.27 μmol Trolox/g), alongside a visually appealing reddish-purple color due to anthocyanins. The sensory evaluation highlighted 6% APP as the optimal concentration, balancing taste and nutritional benefits. Furthermore, APP demonstrates significant potential for the development of functional dairy products, aligning with consumer preferences for health-oriented and sustainable options.
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