Auswirkungen des Zusatzes von Acerola-Resten auf die Eigenschaften von Joghurt

In the industrial processing of acerola, a large amount of waste is generated, which is typically discarded or insufficiently utilized, leading to losses of raw materials and energy as well as environmental burdens. Since these agro-industrial wastes are rich in antioxidant compounds, have a high vitamin C content, and contain other bioactive substances, they can be better utilized. The aim of this research was to utilize acerola residues by adding them to yogurt and to evaluate the effects of these residues on the physical-chemical and textural properties of the yogurt.