Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability

Enhancing Kefir with Raspberry Pomace: Storage-Dependent Changes in Quality and Stability

This study evaluated the effects of raspberry pomace addition on kefir’s chemical, microbiological, and sensory properties during a 14-day refrigerated storage. Kefir samples were prepared using 10% and 20% raspberry pomace, either retaining or straining out pomace after fermentation. Raspberry poma...

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Bibliographic Details
Main Authors: Sandra Stamenković Stojanović, Ljubica Živković, Jelena Stanojević, Bojana Danilović, Stojan Mančić, Ivana Karabegović
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
functional food
kefir
raspberry pomace
DPPH
polyphenols
HPLC
Online Access:https://www.mdpi.com/2311-5637/11/5/265
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