World Journal of Dairy & Food Sciences 9 (1): 57-65, 2014 ISSN 1817-308X © IDOSI Publications, 2014 DOI: 10.5829/idosi.wjdfs.2014.9.1.1133 Corresponding Author: O.I. El-Batawy, Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. 57 Impact of Mango and Pomegranate Peels Supplementation on Quality Characteristics of Yoghurt with or Without Whey Powder O.I. El-Batawy, I.S. Ashoush and Nayra Sh. Mehanna 1 1 2 Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt 1 Department of Dairy Science, National Research Centre, Dokki, Giza, Egypt 2 Abstract: Set yoghurt was prepared from buffalo’s milk standardized to 3% fat and supplemented with 2% skim milk powder (SMP), why powder (WP), pomegranate peel powder (PPP), mango peel powder (MPP), WP+PPP (1:1) and WP+MPP (1:1). Survival of lactic acid bacteria, some chemical, functional properties and sensory quality of yoghurt samples were evaluated. There were non significant differences in dry matter and fat content among all treatment. Significant differences were observed in lactose, protein, ash, acidity diacetyl and acetaldehyde contents in all treatment of yoghurt. Yoghurt supplemented with PPP, MPP, WP+PPP and WP+MPP were rich with crude fibers and antioxidant contents. Supplementation the yoghurt with 2% PPP or MPP led to significant decrease in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus in resultant yoghurt compared with yoghurt supplemented with 2% WP and SMP. Extracts of PPP and MPP showed a high cytotoxic effect towards HePG2 (liver), HCT116 (colon) and MCF7 (breast) cells line. Yoghurt samples supplemented with WP+PPP and WP+MPP recorded higher flavor, appearance and overall scores than that of samples supplemented with PPP and MPP, respectively. So, addition of 1% WP in supplemented milk yoghurt with 1% PPP or MPP lead to significant increase in flavor score and enhance a sensory quality of yoghurt product compared with yoghurt samples supplemented with 2% PPP or MPP. It could be concluded, that mango or pomegranate peels powder should be incorporated with whey powder when used as ingredients in functional yoghurt. Key words: Mango Pomegranate peel powder Quality characteristics Yoghurt Whey powder INTRODUCTION properties. Mango and pomegranate peels are the major Fermented milk products are widely consumed for they are a good source of bioactive compounds such as their benefits and refreshing effect. Yoghurt is polyphenols, carotenoids, vitamins, enzymes and dietary increasingly popular fermented milk in Egypt, which fibers [4, 5] which play an important role in prevention of usually produced from whole or partially skimmed cow's diseases. Ashoush et al. [6] noticed that the pomegranate or buffalo's milk. In order to produce yoghurt with peel powder (PPP) and whey powder (WP) are a good satisfactory quality, skim milk powder (SMP) is usually source of total phenolic and had a great free radical added to milk at 2-5% to increase the total solids content scavenging activity and concluded that, the mixture of of the yoghurt milk. However, some ingredients as by pomegranate peel powder and whey powder could be products come from some food industries and have good used as natural antioxidants to enhance the antioxidant functional properties can be used for this target such as, properties of functional food. Also, Berardini et al. [7] sodium caseinate or whey protein concentrate [1-3]. stated that, it can be use mango peels as a good source of Whey powder (WP), pomegranate peel powder (PPP) and pectin and polyphenolics in food industries. Mango peel powder (MPP) are by products have good The present study was undertaken to evaluate the functional properties and may added during manufacture influence of addition mango and pomegranate peels of some food products to gain its some functional powder with or without whey powder in yoghurt by-products of mango and pomegranate juice industry;