This study examines the effects of incorporating fresh, frozen, osmo-dehydrated, 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. This article is protected by copyright. All rights reserved.

中文翻译：

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用不同状态和比例的石榴籽 (Punica granatum L.) 强化酸奶的物理化学、抗氧化活性、质地和感官特性

本研究考察了加入不同浓度（5%、10% 和 20%）的新鲜、冷冻、渗透脱水和干石榴种子对酸奶的理化、抗氧化、质地和感官特性的影响。在 4 °C 下储存（28 天）期间，还评估了酸奶的抗氧化活性、pH、酸度、脱水收缩和颜色。进行主成分分析 (PCA) 以评估不同酸奶配方与其感官属性之间的相关性。数据显示，石榴籽的添加降低了酸乳样品的 pH 值并改变了色度坐标（L*、a*、b*、C*、h°）和硬度。此外，与对照相比，酸度、°白利糖度和脱水收缩增加。由于其高花青素含量，石榴籽显着提高了富含冷冻种子的酸奶的抗氧化活性。此外，在酸奶中添加 20% 的冷冻种子是小组成员最赞赏的，与其他配方相比，改善了感官特性。根据 PCA，口味和外观是酸奶整体可接受性的主要标准。储存 28 天后，酸奶的红色得到加强，但酸奶的抗氧化活性降低。总的来说，可以得出结论，石榴籽可以作为一种天然成分来开发具有高营养特性的新型酸奶。本文受版权保护。版权所有。在酸奶中添加 20% 的冷冻种子是小组成员最赞赏的，与其他配方相比，改善了感官特性。根据 PCA，口味和外观是酸奶整体可接受性的主要标准。储存 28 天后，酸奶的红色得到加强，但酸奶的抗氧化活性降低。总的来说，可以得出结论，石榴籽可以作为一种天然成分来开发具有高营养特性的新型酸奶。本文受版权保护。版权所有。在酸奶中添加 20% 的冷冻种子是小组成员最赞赏的，与其他配方相比，改善了感官特性。根据 PCA，口味和外观是酸奶整体可接受性的主要标准。储存 28 天后，酸奶的红色得到加强，但酸奶的抗氧化活性降低。总的来说，可以得出结论，石榴籽可以作为一种天然成分来开发具有高营养特性的新型酸奶。本文受版权保护。版权所有。然而，酸奶的抗氧化活性降低了。总的来说，可以得出结论，石榴籽可以作为一种天然成分来开发具有高营养特性的新型酸奶。本文受版权保护。版权所有。然而，酸奶的抗氧化活性降低了。总的来说，可以得出结论，石榴籽可以作为一种天然成分来开发具有高营养特性的新型酸奶。本文受版权保护。版权所有。