Utilization of Apple Pomace in the Preparation of Fiber-Enriched Acidophilus Yoghurt

Abstract

Dried apple pomace contains 36.8% fiber composed of water soluble and insoluble fractions, but is treated as a waste in apple processing industries. The present study was conducted to prepare fiber-enriched yoghurt by using 2.5, 5, 7.5 and 10% apple pomace fiber in whole milk and milk without fiber was kept as the control. All the treatments were inoculated with combined culture (1%) of Lactobacillus acidophilus and Bifidobacterium longum. The yoghurts were evaluated in terms of sensory quality, pH, acidity, total solids and fiber contents. The addition of fiber in yoghurt resulted in a decrease of acidity (0.15–0.09%) and fat contents (1.65–1.59%) with increase in fiber concentration. Further, on the basis of sensory analysis, yoghurt containing 5% apple fiber was judged as the best and hence optimized for preparation of fiber-enriched acidophilus yoghurt with desirable quality and sensory attributes. Practical Applications The diets with high content of fiber have been reported to have a positive effect on health. The importance of food fibers has led to the development of a large and potential market for fiber-rich products and ingredients. Recently, there is a trend to find new sources of dietary fiber that can be used in the food industry. Supplementation has been used to enhance fiber content of foods. Addition of fiber in breakfast cereals, bread, cookies, cakes, yogurt, beverages and meat products has been reported with favorable qualities. The present manuscript was carried out keeping in view the positive effect of fiber on human health.