Soha A Alamoudi, Ahmed M Saad, Nouf H Alsubhi, Ghadeer I Alrefaei, Diana A Al-Quwaie, Najat Binothman, Majidah Aljadani, Mona Alharbi, Humidah Alanazi, Ahmad O Babalghith, Mohammed S Almuhayawi, Hattan S Gattan, Mohammed H Alruhaili, Samy Selim
Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation...
2022: Frontiers in Nutrition