Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt

Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (<i>w</i>/<i>w</i>) levels in st...

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Bibliographic Details
Main Authors: Ana Maria Blejan, Violeta Nour, Alexandru Radu Corbu, Georgiana Gabriela Codină
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Gels
Subjects:
bilberry pomace
stirred yogurt
gel
rheology
texture
phenolic compounds
Online Access:https://www.mdpi.com/2310-2861/10/10/616
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