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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{simplepopup popup="false" name="Citation45"}BALINT A.B., STOICA F., CRIVEI I.C., VELESCU I.D., RATU R.N., USTUROI M.G. 2025, ASSESSMENT OF NUTRITIONAL AND FUNCTIONAL PROPERTIES OF YOGURT ENRICHED WITH ARONIA POMACE POWDER. Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1, ISSN 2285-5750, 364-370. {/simplepopup}