Effect of Apple Pomace Crude Polysaccharide on the Quality and Antioxidant Activity of Fermented Milk

Abstract

To improve the utilization of apple pomace, the extracted crude polysaccharide from apple pomace was added to fermented milk and its effects was studied. The parameters of fermented milk tested including lactic acid bacteria number, titration acidity, pH value, water holding capacity, color, texture, storage modulus and loss modulus, antioxidant activity and sensory evaluation. The results showed that the addition of 0.06%~0.14% apple pomace crude polysaccharide (APCP) significantly increased the number of viable bacteria and acidity of fermented milk, and improved its water holding capacity (P<0.05). When the addition of APCP was 0.10%, the hardness and chewiness were improved the most, and the sensory score (90.8) as well. The addition of APCP improved the gel properties of yogurt and increased its storage modulus G' and loss modulus G". At the same time, the antioxidant activity in vitro of fermented milk significantly increased (P<0.05), and the antioxidant activity was positively correlated with the addition amount. This study would provide a theoretical basis for the reuse of apple pomace and the development of functional fermented milk.

Keywords

• apple pomace crude polysaccharide
• fermented milk
• quality
• rheological properties
• antioxidant activity