Functional Probiotic Yoghurt Production with Pomegranate (Punica granatum L.) Juice Concentrate Fortification

In this study, probiotic yoghurts were produced with cow’s milk with 13% dry matter standardized concentration by 3% skimmed milk powder addition and pomegranate (Punica granatum L.) juice concentrate (PGJC) fortification at different ratios (1% v/v and 2% v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4°C±1 for 14 days. Physicochemical, microbiological, sensory properties as well as total phenolic content (TFC) were analyzed at the 1st, 5th, 10th and the 14th days of the storage. In the study, some physicochemical properties and TFC levels of pomegranate juice (PGJ) and PGJC were analyzed at the 0th day of the storage. It was determined that, with PGJC fortification, physicochemical, rheological properties of yoghurt improved and TFC levels increased. PGJC fortification had no negative effect on the sensory properties of the samples, however it significantly affected the color property of the 2% (w/v) level fortification. The relation between PGJC fortification and viability and numerical increase of probiotics were significant (p<0.05). The increase in PGJC level improved the mentioned parameters. In the study, the relation between PGJC fortification and the physicochemical, microbiological, rheological, sensory properties and the increase in TFC levels of yoghurts were significant. Conclusively, 1% (w/v) and 2% (w/v) PGJC fortification improved the functional properties of yoghurt samples.