The present study aimed to investigate the effects of adding mango and pomegranate juices to probiotic yogurt. Mango (Mangifera indieaL.) and pomegranate (Punica granatum L.) juices were added at a ratio of 10 % to yogurt with and without probiotic bacteria over storage periods of 1, 7 and 14 days at 4oC. The chemical composition, syneresis, viscosity, total phenol, total flavonoids, antioxidant activity and organoleptic evaluation for all yogurt treatments were analyzed after 1, 7, and 14 days of storage.
The results showed that the fat, protein, ash, phenolic compounds, flavonoids and antioxidant activity of pomegranate juice were higher than mango juice. Yogurt fortified with pomegranate juice had a significantly lower PH (4.29±0.02) and significantly higher acidity (0.93±0.01). Total solids increased when Bifidobacterium was added to yogurt as a probiotic. Also, mango juice fortification increased T.S (16.26±0.03) and viscosity (161±10Centipoise (cP) more than pomegranate juice (13.95±0.03% and 150±12 (cP) respectively) In general, all parameters decreased gradually during storage periods. Gallic acid and catechin were the most present phenolic compoundsin pomegranate-fortified yogurt and pomegranate-fortified probiotic yogurt. It could be concluded that mango and pomegranate juices can be used at a rate of 10% as a source of bioactive components for probiotic yogurt, which enhances its physicochemical, microbiological, antioxidant and sensory properties. Adding pomegranate juice to probiotic yogurt was better than adding mango juice because it contains phenolic compounds, flavonoids, and antioxidant activity higher than mongo juice.