Effect of Orange Pomace Addition on Physicochemical Properties of Yoghurt

Abstract

Orange pomace, a by-product of orange juice production, is rich in antioxidants, polyphenols, and fibre but is often discarded, contributing to environmental waste. This study investigates the effect of hot air drying and freeze drying on the chemical composition of orange pomace and its application in yoghurt. The objective of this study is to determine the physicochemical properties of yoghurt over a 14-day storage period at chilled temperature.