Improving the functional properties of Yoghurt by using Pomegranate (Punica granatum) Juice.

This study sought to ascertain the effects of adding pomegranate (Punica granatum) juices as
natural ingredients on the physio-chemical characteristics, antioxidant, total phenolic, total flavonoid,
flavor compounds such as (acetaldehyde, diacetyl, and acetoin )microbiological examination, as well as
the sensory evaluation of the set yoghurt. The set yoghurt was made cow's milk, 3% fat, pomegranate
juice (10 and 15%), and stabilizer (1% starch and 0.4% gelatin). and, and the the final product were stored
at 5°C until the end of the 15-day storage period. The physicochemical properties of the yogurt samples,
such as their pH, protein, fat, total solids, and syneresis, were investigated. Furthermore, treatments were
subjected to microbiological examination and sensory evaluation both fresh and following seven and
fifteen days of cold storage at 5°C. The results showed that there are significant differences in total solids,
pH and titratable acidity between control and treated samples. Moreover, antioxidants, total flavonoids
and phenolic compounds increased significantly with addition of. Pomegranate juicesl . It was found that
all samples' titratable acidity increased during storage. The syneresis levels of yoghurt with 15%
pomegranate juice were significant. The sensory evaluations showed that there were notable differences
between the control yoghurt samples and treated samples with 10% pomegranate juices received the
highest flavor and texture ratings when compared to treated with 15% juices. The obtained results
obtained in this study demonstrated that addition of pomegranate juices in yoghurt making significantly
improved the yogurt's quality and expanded its health benefits.