Abstract
Abstract Consumers are focusing more and more on health benefits of functional products. The aim of this work is to formulate and characterize novel functional powder obtained by freeze-drying yoghurt supplemented concomitantly with pomegranate peel powder (0–10%) and honey (0–5%). In order to examine the powdered yoghurt, it was subjected to measurements of physicochemical, physical, microbiological and antioxidant properties. The experimental data of freeze-drying were fitted to four models and results showed that Page model was the most suitable thin-layer drying model according to R2 and RMSE as statistical comparison indexes. There was no significant difference (p > 0.05) among the powder samples in terms of moisture content and flow properties. The bulk and tapped densities values of yoghurt samples were slightly affected (p
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