Production of probiotic beverages by adding black seed oil to whey and pomegranate juice

The term "functional food" describes foods including components that are good for health as well as having essential nutrients. Increasing trend towards healthy life and therefore turning to natural food sources provide the latest products to be put on the markets in the food industry. Functional foods are the ones being rapidly accepted on the markets in this new product chain. Today, researches and development studies on food science help the recognition of many new functional foods. In this study; the microbiological, chemical and sensory properties of probiotic pomegranate juice drinks produced with the addition of black seed oil in different portions (% 0.5, 4,5 and 1) were investigated. Lactobacillus casei, Bifidobacterium bifidum, coliform group, yeast and mold, Total Aerobic Psychrophilic bacterial loads were examined in pomegranate juice samples. L. casei showed a decrease in the last day analysis, while all groups were approximately the same in the first day analysis. B. bifidum showed a decrease in the last day analysis, while all groups were approximately the same in the first day analysis. The chemical properties of pomegranate juice samples during the shelf life were evaluated as pH, titration acidity, dry matter, total sugar, invert sugar, and color analysis. It was observed that dry substance, total sugar, invert sugar, color analysis values did not change during storage. Panelists from all groups were asked to evaluate the pomegranate juice samples using 7 different criteria: color, appearance, viscosity, structure, odor, taste and aroma. During the storage period, it was observed that the group containing (6 ml) black cumin oil was liked on the last analysis day.