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Exploring the potential of apple pomace as a functional ingredient

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dc.contributor.advisor LaPointe, Gisèle
dc.contributor.author Wang, Xinya
dc.date.accessioned 2018-01-05T18:31:39Z
dc.date.available 2018-12-13T06:01:00Z
dc.date.copyright 2017-12
dc.date.created 2017-12-13
dc.date.issued 2018-01-05
dc.identifier.uri http://hdl.handle.net/10214/12154
dc.description.abstract The objective of this study was to investigate the potential of freeze-dried apple pomace (AP) powder as a dairy ingredient with focus on the impact of such complex matrix on milk fermentation as well as on the structure and texture of set and stirred yogurt gel. The study found that addition of AP powder increased the gelation pH and shortened the fermentation time (especially for the 1% AP yogurt), and eventually developed a more viscoelastic, consistent, and firmer yogurt gel. AP addition into stirred yogurt allowed a higher level of AP to be incorporated (1-3%) and resulted in a significant decrease of syneresis along with increase in viscosity, firmness, and cohesiveness of the matrix during cold storage. Therefore, AP has the potential to be utilized as a natural stabiliser, texturizer and source of dietary fibre and polyphenols in yogurt. en_US
dc.language.iso en en_US
dc.rights Attribution 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by/2.5/ca/ *
dc.subject Apple pomace en_US
dc.subject Yogurt gel en_US
dc.subject Rheology en_US
dc.title Exploring the potential of apple pomace as a functional ingredient en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US


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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada