Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

Adding functional ingredients is an important method to develop dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, rich in phenolic compounds and anthocyanins can be served as the ingredient The aim this work was prepare flavored yogurt by incorporating MPo into stirred investigate effects on physicochemical textural properties product during cold storage. We supplemented powder up 3% (wt/wt) fermented milk, changes color, pH, titratable acidity (TA), total phenol content (TPC), anthocyanin (TAC), water-holding capacity, rheological behavior, texture, microstructure were monitored storage under 4°C for 28 d. brought pink dark red color yogurt, decreased lightness (L*) yellow-blue (b*) values, increased red-green (a*) pH value, contents TA, TPC, TAC dose-dependent manner. addition at 1%, 2%, significantly consistency, viscosity, viscosity index, reduced firmness samples. Supplementation pore spaces channels inside samples improved yogurt. During d storage, MPo-fortified kept relatively constant although their L*, a*, b* showed decreasing tendency. all gradually with increasing TA. Interestingly, TPC texture parameters continuously beneficial improve has potential natural stabilizer used phytochemicals.