Utilization of Apple Peel Waste as a Fortification for Yoghurt to reduce Reducing Sugar and Fat Levels, in-vitro

2025/09/17 by Angkadjaja, Kai Akira, Mutiara Arum Kusumaningati, M.Si, Evan, Joy Matthew
#Acidity #Apple Peel #Cholestrol #Diabetes #Fat #Fortification #LAB #Lactic Acid Bacteria #Life Sciences #Lipid #Medicine and Health Sciences #Protein #Reducing Sugar #Yoghurt #Yogurt #in-vitro #pH

paper · doi:10.17605/osf.io/p4kzy

Abstract

This research explores the utilization of apple peel waste as a fortifying agent in yoghurt with the aim of reducing its reducing sugar and fat content. By in-vitro analysis, the study evaluates the nutritional and functional properties of apple peel when incorporated into yoghurt formulations. The findings contribute to the development of healthier dairy products while promoting sustainable practices through the valorization of agricultural by-products.

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