Research of phenolic and antioxidant properties of functional cheese enhanced with zivzik pomegranate extract

In this thesis, the effect of adding Zivzik pomegranate juice to Diyarbakır "Örgü" cheese on antioxidant and phenolic qualities is examined. The phenolic content, antioxidant activity, physicochemical characteristics, texture, solubility, and sensory aspects of the enriched cheese samples were all thoroughly analyzed as part of the study. According to preliminary research, adding pomegranate juice to cheese greatly boosts its phenolic content and antioxidant activity. The ideal concentration was found to be 7,5%. Additionally, this enrichment changes the physicochemical characteristics of the cheese, affecting its texture and solubility by raising its moisture content and decreasing pH. According to sensory assessments, consumers tolerate modest amounts of fortification (up to 5%), while greater concentrations (7,5% and 10%) have a detrimental effect on texture, appearance, scent, and acceptability overall. The study's findings are in line with other investigations into the creation of functional foods, so bolstering the theory that fruit extracts might improve the nutritional and sensory aspects of dairy products. This study advances the field by giving particular information on the effects of pomegranate juice on cheese and by presenting a workable plan for creating novel functional dairy products that would appeal to customers who are health-conscious. According to the research, modest amounts of fortification can strike a compromise between retaining consumer appeal and increasing health advantages, opening up a viable new direction for the development of functional foods. Subsequent studies ought to concentrate on the enduring stability of cheese that has been fortified, doing more comprehensive sensory assessments, and exploring alternative fruit extracts for comparable purposes.