Acceptability Of Yogurt Research Articles

Effects of Capulin (C. xalapensis) on the Microbiological, Physicochemical and Sensory Properties of Yogurt

The capulin fruit (Conostegia xalapensis) is a seasonal wild berry. The objective of this study was to evaluate the sensory acceptance and physicochemical characteristics of yogurt with the incorporation of capulin at different concentrations (2, 4, and 6%). The fruits were dehydrated at three different temperatures (40 °C, 50 °C, and 60 °C), and flour was prepared as raw material for microbiological and physicochemical characterization. The moisture (9.05%), ash (4.24%), fat (3.7%), carbohydrates (7.2%), protein (6.9%), and fiber (13.1%) were determined. The pH, viscosity, syneresis, water holding capacity, and microbial counts were determined. The acceptability of yogurt was determined through a sensory evaluation with 100 semi-trained judges using a 9-point hedonic test. The results showed a significant difference between the yogurt containing 4 and 6% capulin fruit and the yogurt with the greatest acceptability containing 2% capulin fruit. The pH was within the range of values recommended for commercial yogurt. Likewise, the proximate of capulin fruit was higher than those reported by other authors who have conducted studies with blueberries or wild peas, making capulin jelly an efficient supplement to naturally color fruit yogurt. The incorporation of capulin-based jelly, as we discovered, holds promise as a potential food alternative and a viable substitute for artificial coloring. This finding could have significant implications for the food industry, offering a natural and healthier option.

Yogurt fortified with various protein hydrolysates: Texture and functional properties

This work evaluated the impact of incorporating 1% of commercial protein hydrolysates [rice protein hydrolysate (RPH), pea protein hydrolysate (PPH), and casein hydrolysate (CH)] on the functional, microstructure, and texture properties of set yogurt. Yogurt prepared with RPH exhibited the highest viability number of Streptococcus thermophilus. The addition of three hydrolysate types to yogurt revealed significant increases in the antioxidant and ACE-inhibitory activities, where the highest values were noted for the yogurt prepared with RPH. RPH exhibited no differences in texture properties (firmness, consistency, and cohesiveness) to control yogurt. These results were confirmed by scanning electron microscope examination. RPH and control yogurts showed compacted and dense structures accompanied by small pores, whereas CH and PPH yogurt structures were characterized by coarse networks with large voids. Furthermore, there was no significant impact of adding protein hydrolysates on the overall acceptability of yogurt as indicated by a sensory panel.

Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.

Pengaruh Proporsi Ekstrak Daun Kersen (Muntingia calabura Linn) dan Ekstrak Daun Sirsak (Annona muricata Linn) terhadap Aktivitas Antioksidan dan Daya Terima Yoghurt

Background: Indonesia ranks first with the most cancer cases in Southeast Asia. Degenerative diseases such as cancer occur due to the induction of free radicals, substances that can counteract and prevent damage caused by free radicals are called antioxidants. Objectives:To determine the effect of the proportions of kersen leaf extract and soursop leaf extract on the antioxidant activity and acceptability of yogurt. Methods: This research is experimental with a true experimental design (posttest with control group design). This research consists of 2 stages. The first stage, namely the introduction, aimed to determine the proportion of kersen leaf extract and soursop leaf extract that were most widely accepted/preferred by panelists from the 5 treatments given (P1 = 100 ml:0 ml, P2 = 75ml:25 ml, P3 = 50ml:50 ml, P4 = 25 ml:75 ml, P5 = 0ml:100 ml). The second stage or main research aims to determine the chemical quality (antioxidant activity) in the selected treatment. Results: The results of the organoleptic test showed that all hedonic categories, namely aroma, color and taste except for texture, had significant differences at p <0.05. The best proportion was obtained in the P2 treatment, namely the proportion of 75ml DK : 25ml DS. The P2 treatment increased the antioxidant activity of yogurt, which was 52.33ppm compared to the control yogurt, which had an antioxidant activity of 73.78ppm. Conclusions: There is an effect of the proportion of kersen leaf extract and soursop leaf extract on the antioxidant activity and acceptability of yogurt except texture.

The Evaluation of Date Palm Pomace on the Physical Qualities and Acceptance of Yogurt

Date fruit is a globally important commodity that plays a significant role in the economic and political lives of date-growing areas. The date palm has phases of ripening as hababauk, kimri, khalal, rutab, and tamer. Sugar, protein, fat, minerals, ash, pectin, crude fiber, polyphenols and water, the primary components of dates. Products made from date palms include semi-finished and ready-to-use date items as well as products made from date pomace, juice, syrup, spread, and pomace. In the processing of yogurt, date palm pomace powder with concentrations of 10, 20 and 30% was applied. Date palm pomace powder has been shown to improve the chemical properties of yogurt (mineral content, pH, titrable acidity, total solids, ash, fat, protein content, and vitamin C), viscosity and syneresis. Comparisons between sample yogurts supplemented with various amounts of date palm pomace yogurt and plain yogurt were performed (control). The yogurt’s total sugar, protein, fiber, vitamin C, and mineral contents were improved by adding date palm pomace at varied quantities (10, 20 and 30%). Yogurt’s pH and lipid content were significantly lower with the addition of date palm powder. Yogurt that had date palm pomace added to it had greater viscosity and less product syneresis than control yogurt. Additionally, so that we could effectively utilize the date palm byproduct, we produced enriched, one of which was dairy, which is high in dietary fiber, minerals and antioxidants, all of which serve to mitigate the harmful effects of dairy.

Improving the antioxidant activity of yogurt through black and green tea supplementation

SummaryThis study aimed to improve the bioactive properties of yogurt by adding black and green tea at concentrations of 0.5 and 1% (w/v) (Control (C), B05, B1, G05, and G1). In general, tea addition increased the selected mineral concentrations in yogurt while no change in fat or protein contents was observed. Both black (B05: 148.82; B1: 253.29 μg GAE/g) and green (G05: 630.96 μg; G1: 1264.20 GAE/g) tea have enhanced the total phenolic content (C: 50.79 μg GAE/g) and antioxidant activity of yogurt significantly (P < 0.05), that is 100‐times increase in G1 compared to C. Although relatively higher syneresis rates were observed for green tea added yogurt, both teas and their increasing concentrations increased the syneresis. However, higher pH values and generally better textural qualities were observed in green tea‐added yogurt samples during storage. Increasing amounts of tea, especially green tea, resulted in a lower overall acceptability of yogurts, the most important reason for which is the decrease in flavour value. This study showed that the bioactive properties of yogurt could be improved through black and green tea additions without harming its microbial (>107 cfu/g during storage) and textural qualities and maintaining adequate sensory acceptability.

Physicochemical, microbiological, and sensory properties of low-lactose yogurt using Streptococcus thermophilus with high β-galactosidase activity.

Lactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the β-galactosidase enzyme during the fermentation process, lactose-intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms. We isolated and characterized Streptococcus thermophilus, which exhibits high β-galactosidase activity. This was then used as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The β-galactosidase activity of the isolated strain was 2.60 units mg-1 . The optimal temperature was 42 °C for St. thermophilus to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37 °C fermented yogurt was higher than in the other samples, but the starters St. thermophilus and Lb. bulgaricus with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37 °C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37 °C), despite using different ratios of St. thermophilus and Lb. bulgaricus as starter cultures. © 2023 Society of Chemical Industry.

Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt

Yoghurt is among high value dairy products that are cultured using live organisms and termed as a probiotic carrier. Yoghurt was flavoured using coffee extract to allow diversification of dairy cultured products. In this research, the potential effect of coffee extract on the physicochemical and sensory properties of coffee flavored yoghurt was studied. A complete randomized design was used where four treatments were assigned to twelve experimental units. The treatments were prepared by addition of coffee extract to the yoghurt in the ratio of 0.0% (control), 0.1%, 0.2%, and 0.3%. The treatments were made in three replicates. The samples were analyzed for physicochemical properties and sensory evaluation. Physicochemical properties analyzed included pH, titratable acidity, viscosity and syneresis. Sensory evaluation was conducted by eighteen untrained panelists who were consumers of yoghurt. All were drawn from both students and the staff in the Institute of Food Bioresources Technology, using a nine-point hedonic scale. Data was analyzed by use of ANOVA, means separated by fisher’s LSD at p<0.05 level of significance. From the findings, pH gave readings between 4.45±0.0 and 3.92±0.0. Results for titratable acidity was between 0.78±0.0 and 0.93±0.0. Viscosity ranged from 3241.7±62.9 to 2041.7±14.4, while results for Syneresis were between 8.93±0.5 and 25.33±0.6. Significant differences were recorded in all physicochemical properties evaluated in this research, while sensory scores ranged from 6.5 to 8.5 and significance difference was recorded in all sensory parameters used except in texture and aroma. Physicochemical properties of yoghurt were found to influence the quality and overall acceptability of yoghurt by the consumers.

Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt

Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts. The microcapsules loaded with Green Se-NRS (0, 0.05 or 0.1 mg/100 ml) and probiotics (Bifidobacterium lactis and Lactobacillus rhamnosus) were designated with efficiency between 95.25 and 97.27% and irregular shapes. Microcapsules were saved probiotics against gastrointestinal juices. The microcapsules were showed a minor inhibition effect against the cell line. Also, microcapsules integrated into stirred yogurt and exanimated for microbiology, chemically, and sensory for 30 days. The probiotics counts, acidity, total solids, and ash values of samples were increased during storage periods without affecting fat and protein contents. The overall acceptability of yogurt with microcapsules containing probiotics and Se-NRs was high without change in body, odor, color, and appearance.

Physical And Sensory Evaluation of Peanut Yogurt

The word “yogurt” is related to the Turkish word “jaukurt” which means thick milk. Yogurt refers to a fermented milk product made by using selected microorganisms to develop not only the characteristic flavor but also body and texture. Peanut is one of the important nutrients which has significant amount of all essential nutrients. Objective: In this study physical and sensory properties of peanut yogurt are evaluated by using different scientifically proved sensory evaluation methods. Methods: Organoleptic evaluation of yogurt showed that storage as well as treatments had significant effect on all sensory parameters and a progressive deterioration in flavor, body & texture and appearance of yogurt under various preparatory treatments. Results: Among treatments, highest scores were awarded to treatment containing 10 % peanut milk, 80 % skimmed milk liquid, 9 % skimmed milk powder and 1 % sugar, for all parameters and minimum changes were noted in it during the whole period of study. Recent investigation revealed that treatment T1 (10 % peanut milk) was comparatively best for manufacturing of peanut milk yogurt followed by T2 (20 % peanut milk + 70 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) while peanut milk yogurt from (30 % peanut milk + 60 % skimmed milk liquid + 9 % skimmed milk powder + 1 % sugar) had the lowest degree of firmness and organoleptic acceptance. Conclusion: It was noticed that correlation among fat, total solids and protein contents in peanut milk affect the extent of serum separation and pH of yogurt and ultimately the texture and overall acceptability of yogurt.

EFFECTS OF STORAGE TIME AND ADDITION OF BAOBAB POWDER ON THE TEXTURAL SENSORY CHARACTERISTICS OF YOGURT

In addition to taste and aroma, texture and appearance play an important role in the market’s acceptance of yogurt. To improve these characteristics, baobab powder was added to the yogurt and the sensory analysis of the samples was performed using a score scale from 1 to 5. In this research, the effect on the textural and appearance sensory attributes of yogurt with different concentrations of baobab powder (2% and 4%) was investigated by comparing them with a sample of classic yogurt. The samples were prepared in the laboratory under similar conditions and stored at refrigeration temperature for 27 days. The sensory evaluation of the samples was performed in 4 different days from the mentioned storage period.

Effect of three different varieties of banana inclusion on nutritional and sensory acceptability of yogurt

Effect of three different varieties of banana inclusion on nutritional and sensory acceptability of yogurt

Technological and Nutritional Aspects of Incorporating Jamun (Syzygium cumini (L.) Skeels) Fruit Extract into Yoghurt

The study aimed to evaluate the technological suitability of incorporating the jamun extracts into Yoghurt. The light focused on the effect of the extraction method and rate of addition on the flavonols profiles, antioxidant activity and sensorial characteristics of the final Yoghurt product. Jamun fruit was subjected to either mechanical cold extraction or steam extraction and introduced to milk at rates of 5 and 10%. The results indicated that the extraction technique had no effect on the values of protein, fat, ash and titratable acidity. The steam extraction led to increase the total solids, pH, total hydrolysable tannins, antioxidant activity, color, flavor and overall sensorial acceptability of Yoghurt. While the cold mechanical extraction led to increase the total flavonols, thickness and smell scoring. Increasing the percentage of jamun extract addition led to reduce the total solids, protein, fat, appearance and thickness in a concentration depending way, as well as to increase all the detected flavonols, tannins and antioxitant power indicators. The 5% juice containing Yoghurt was distinguished with the highest scores of color, flavor, taste, smell and overall acceptability. Jamun fruit may be a promising source for fortifying Yoghurt with flavonols and enhancing its antioxidant power.

Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt

This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.

Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract

The influence of co-encapsulation of guaraná seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink was studied. Co-encapsulation of the potential probiotic and GSE protected the phenolic compounds, with final retention of around 88%, and enhanced the viability of L. paracasei BGP-1 during storage. Concerning the yoghurt formulations, microencapsulation prevented post-fermentation and masked the bitter taste of GSE. As a result, the overall acceptability of yoghurt containing microcapsules was higher than that containing free GSE. In addition, encapsulation and association of GSE allowed for maintenance of L. paracasei counts of about 7 log cfu g−1 in yoghurt formulations stored at 7 °C for up 28 days. Therefore, co-encapsulation represents a valuable tool for the application and protection of functional ingredients in yoghurt drinks.

Análise sensorial e influência da marca na aceitação de iogurte

O estudo objetivou avaliar a influência de características sensoriais e da marca, na aceitação de iogurte pelo consumidor. Trata-se de um estudo experimental descritivo, no qual voluntários (provadores não-treinados) responderam um questionário contendo questões relacionadas ao consumo de iogurte e participaram de duas sessões de análise sensorial (teste cego e com informação) de duas marcas de iogurte sabor morango, sendo uma das marcas conhecida no mercado nacional (Iogurte A) e a outra no regional (Iogurte B). Os provadores avaliaram cor, aroma, sabor, textura e impressão global das amostras, utilizando escala hedônica de 9 pontos. As avaliações foram realizadas em cabines individuais, sob luz branca, sendo as amostras codificadas com três dígitos e servidas aleatoriamente. As análises estatísticas foram realizadas no software SAS versão 9.0. Todos os participantes eram consumidores de iogurte e 90,4% preferiam o iogurte sabor morango. A maioria dos participantes relatou consumir iogurte uma (23,1%) a duas (23,1%) vezes por semana ou quinzenalmente (23,1%). Não houve diferença significativa entre os testes com os iogurtes da marca A e B em relação à textura e impressão global. Verificou-se que a marca A influenciou de maneira positiva na aceitação do iogurte, conforme a comparação dos resultados do teste cego e do teste com informação. Concluiu-se que as duas marcas de iogurtes avaliadas foram bem aceitas pelos provadores, com influência da marca A na aceitação dos iogurtes, o que revela a importância e a necessidade de investimento de marketing para maior comercialização do iogurte da marca B.

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

Texture is one of the main characteristics involved in the acceptance of yogurt and must be monitored for the quality control of the product and for the adequate layout of the processing units. However, the determination of these properties requires expensive equipment, such as rotational rheometers, inaccessible to many industries. Thus, the modeling of artificial neural networks (ANNs) was applied to predict the texture properties of yogurt (output) based on changes in formulation and process conditions (inputs). Non-fat yogurts were produced with different centrifugation conditions and concentrations of protein and enzyme transglutaminase. Three models were developed: ANN-TPA to predict the properties obtained in the analysis of the texture profile (TPA), and ANN-TIX and ANN-VIS to predict thixotropy and viscosity, respectively. The enzymatic and protein variables had an impact of 46.3% and 53.6%, respectively, on the response of ANN-TPA. The shear rate had an impact of 83.7% and 86.0% on the thixotropy and apparent viscosity, respectively. The ANNs were able to predict responses with good precision (R2 >0.95) and low root mean square error (RMSE), showing their potential to be used as a tool to predict the properties of yogurt.

Greek yogurt with added sorghum flours: antioxidant potential and sensory acceptance

The aim of this study was to develop and evaluate the antioxidant characteristics and sensory acceptance of Greek yogurt with added whole sorghum flours (WSF) from genotypes BRS305 (tannin) and BR501 (tannin-free). Five formulations were elaborated: 1) Control (without WSF); 2) 2% BR501; 3) 4% BR501; 4) 2% BRS305 and 5) 4% BRS305 and evaluated for antioxidant capacity, total anthocyanins, total phenols, condensed tannins, sensory acceptance and purchase intention. The 4% BRS305 formulation presented higher antioxidant properties, but lower sensory acceptance. No significant difference was observed for: color, flavor and overall acceptability between the control and 2% BR501; nor for texture and overall acceptability between the control and 4% BR501. Principal component analysis explained that all variables associated with antioxidant properties were positively correlated with the first major component (PC1:82.7%). The 2% and 4% BR501 formulations were more highly correlated with PC1 (92.7%), as well as the control in relation to sensorial characteristics. The addition of WSF BRS305 improved the antioxidant properties of yogurts and the addition of WSF BR501 did not interfere with the sensory acceptance of the formulations. The similarity of the sensory acceptance of the yogurt containing WSF from the BR 501 genotype to the control, opens perspectives for the insertion of sorghum in human food, using dairy products as suitable matrices, adding potential functionality to this type of product.

Physico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.).

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and sensory properties of yoghurt. Antioxidant activity, pH, acidity, syneresis, and color of yoghurt were also evaluated during the storage (28 days) at 4°C. The principal component analysis (PCA) was performed to assess the correlations between different yoghurt formulation and their sensory attributes. Data showed that the addition of pomegranate seeds reduced pH and modified the chromatics coordinate (L*, a*, b*, C*, h°) and firmness of the yoghurt samples. In addition, acidity, °Brix, and syneresis increased compared to the control. Thanks to their high anthocyanin content, pomegranate seeds considerably improved the antioxidant activity essentially for yoghurt enriched with frozen seeds. In addition, the supplementation of 20% of frozen seeds into yoghurt was the most appreciated by panelists and improved the sensory properties in comparison to other formulation. According to PCA, taste and appearance were the main criteria for the overall acceptability of yoghurt. After 28 days of storage, the reddish color was reinforced; however, the antioxidant activity of yoghurts was reduced. Overall, it can be concluded that pomegranate seeds can be used as a natural ingredient to develop a novel yoghurt with high nutritional properties.