الفهرس 
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Abstract
The is study was aimed to improve the quality of yoghurt drinks. Two parts were carried out. The fruit dealed with effect of using some stabilizer, named carboxy methyl cellulose, xanthan gum and modified corn starch at different concentration on yoghurt drink .Fortified with pomegranate juice. Use of CMC alone or in combination with xanthan gum improved the rheological quality. Use of CMC and modified starch or mixture of them gained the highest score for consistency, mouth feel , flavour and overall acceptability scores.
The second part aimed to study the effect of using natural antioxidant namely strawberry pulp (SP), black mulberry pulp (BMP) and red grape pulp (RGP) with the best stabilizer to make functional yoghurt drink .
Using (BMP) in yoghurt drink increased total solids, protein and fat content. Using (RGP) in yoghurt drink increased total phenolic compounds and antioxidants activity , while using (SP) in yoghurt drink had higher acceptability scores among other treatments. Generally using several natural antioxidants and some stabilizer in making yoghurt drink affected positively the rheological properties , serum separation, total phenolic and organoleptic properties.