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Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt
Food Science and Technology
In recent years, agro-industrial by-products derived from processing and consumption mainly of fruits have become an important source of bioactive products, as fiber with or without prebiotic potential, and polyphenols with antioxidant activity against free radicals. In this research the chemical composition, including dietary fiber, besides polyphenols and TEAC, mean growth rate and mean duplication time, and prebiotic activity score of mango peel flour and potato peel flour were determined todoi:10.1590/fst.38220 fatcat:uz4z5j24mvg47cmqzfvxvtrf54