Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract

This study examined the applicability of pomegranate peel extracts (PPE) and microencapsulated (MPE) in yogurts made with cow’s milk soy drink mixtures. For preparing PPE, powders were extracted by 50% ethanol an ultrasonic water bath. PPE was encapsulated using a spray dryer. Phytochemical composition antioxidant activity MPE determined 0.5% 1% used yogurt production. Physicochemical, rheological, microbial sensory properties samples stored at 4 °C during storage. Extract addition affected storage modulus (G') values lost tangent (tanδ) values. The extract additive prevented growth yeasts moulds extended shelf life samples. favorable effect on taste aroma tests. However, contributed to loss textural such as syneresis visible viscosity.