Effects of adding acerola residue on yogurt characteristics

By Juanne Queiroz Farias, Anna Emanuelle Soares Tomé, Severina de Sousa

The industrial processing of acerola generates a large amount of waste which is generally discarded or underused, causing losses of raw materials and energy, as well as environmental impact. As this agro-industrial waste is rich in antioxidant compounds, high levels of vitamin C and other bioactive compounds, it can be put to better use. Therefore, this research aimed to make use of the acerola residue by adding it to a yogurt, and to evaluate the effects of this residue on the yogurt's physicochemical and textural characteristics.

• Format: Paperback
• Language: English
• ISBN: 6207188055
• ISBN13: 9786207188055
• Release Date: February 2024
• Publisher: Our Knowledge Publishing
• Length: 60 Pages
• Weight: 0.22 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"