• apple pomace
• bioactive compunds
• dairy products
• hardness
• phenols
• viscosity
• yogurt

The most important feature of the bioeconomy is the “circularity”, thus the re-utilisation of by-product of a supply chain to improve the quality of a food belonging to another industry. In this study we tested the possibility to produce a yogurt fortified in some functional properties by using some by-products coming from the apple supply chain, in particular apple pomace.
The study is aimed at verifying the possibility of creating yogurt fortified with bioactive compounds and what effects they have on the main technological characteristics of the product. The experiment compared 100 g of control yogurt made from whole bovine milk, with 100g of four different kinds of yogurt produced with addiction of different amount/typer of apple pomace from Idared variety apples. Weekly measurements were taken of texture, rheology, particle size, and pH. Afterwards, a sensory analysis was conducted. The phenol content of apple pomace was finally measured with the extraction Folin Ciocalteu method.
From the results obtained, it is clear that AP has a positive impact on the product, given that it emerged that the yogurts have good hardness, a viscosity comparable to that of plain yogurts, and an average particle size distribution. The phenolic content is consistent with that of other studies. Therefore, the creation of yogurts with apple pomace, is possible. Further studies on industrial-scale level are needed to confirm our lab-scale results.