Effect of Concentrated Pomegranate on Probiotic Yoghurt

Effect of adding different levels of concentrated pomegranate on chemical, rheological and sensory properties of yoghurt was investigated concentrated pomegranate at the rate of 0.25, 0.5 ,0.75 ,1, 1.25 and 1.5% were added after treated thermally. The experimental yoghurt was compared with control yoghurt produced from whole milk adjusted to 3% fat. The chemical composition, pH, titratable acidity, iron, calcium, diacetyl & acetyl methyl carbonyl, syneresis, penetration, total count, coliform, yeast & mould and organoleptic properties were evaluated yoghurts at zero time after 3, 6, 9 and 12 days of storage at refrigerator. Addition of concentrated pomegranate caused a significant decrease in pH and moisture while titratable acidity, syneresis and penetration were increased. Titratable acidity, moisture and syneresiss were decreased during storage of the yoghurt while penetration, diacetyl and acetyl methyl carbonyl were increased. The yoghurt containing 1% of concentrated pomegranate showed slight differences in sensory characteristics than that of control yoghurt.