Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders

The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects food products. This study was designed investigate the nutritional capacity freeze-dried mango peel powder (MPP) and banana (BPP) in presence a mixture three probiotic species (1% each (Lacticaseibacillus casei (431®), Lacticaseibacillus rhamnosus (LGG®) Bifidobacterium subsp. Lactis (Bb-12®)) as sources additional nutrients prebiotics fresh rehydrated (RFD) yogurts for 28 days refrigerated storage. net count yogurt fortified MPP BPP increased by at least 1 log CFU/g after 4 weeks Adding fruit (FPP) significantly (p < 0.05) fat, ash, protein contents both RFD comparison control yogurt. Similarly, total phenolic (TPC) antioxidant activity (AOA) enhanced 0.05). TPC reached 2.27 ± 0.18 2.73 0.11 mg GAE/g enriched compared 0.31 0.07 control. Additionally, samples (Y-5) (Y-6) demonstrated 12% more sugar than non-fortified (Y-1). Higher titratable acidity lower pH values were also recorded Significant differences color parameters detected reduced brightness (L*) redness (a*) product. These findings suitability formulations optimize advantages such synbiotic products higher availability compounds.