Influence of red grape pomace powder on physiochemical, antioxidant, nutritional, microbial, and sensory properties of probiotic yoghurt

Yoghurt is a fermented milk that consume all over the world. provide many health benefits. The benefits can be increased if prebiotic and probiotic bacteria included in its formulation. In this study, we investigated effect of 2 4 % grape pomace powder (GPP) on physiochemical, nutritional, microbial sensory properties yoghurt (contains Lactobacillus acidophilus Bifidobacterium Bifidum) within storage period per 7-day intervals (for 28 days). results revealed pH, fat, protein, syneresis scores samples decreased with elevation level also time. Ash, fiber, energy, total flavonoid, antioxidant activity, phenol counting (log cfu/mL) microorganisms during storage, but treatments higher GPP had ash, content counts. converse, acidity viscosity time increase level. supplanted 4% 0 day highest ash (1.2), fiber (0.75), energy (73.8), flavonoid (4.9) activity (42.4). viable count at end (28 day) were obtained for contains (8.03 log lowest control (6.2 cfu/mL). Also organoleptical belonged to supplemented 2% day. research showed use production yogurt as functional food.