Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt.

Foods · 2022 · PMC9689545 · PMID 36429157

Europe PMC DOI

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an increasing trendno p-value reported

During storage, the syneresis of the control sample showed an increasing trend, while the syneresis of the yogurt samples with AP gradually decreased during the 20 days of storage.

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a decreasing trendno p-value reported

The adhesiveness of the yogurts with AP showed a decreasing trend, from 1306.9 g∙s (0.2%YAP) to 1219.1 g∙s (1.0%YAP).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.