الفهرس 
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Abstract
The aim of this study was to evaluate the effect of addition of three types of fibers sources such as oat, chickpea and garden cress seed on the rheological, physicochemical and sensory characteristics of yoghurt. Yoghurt was fortified with oat, chickpea and garden cress seed powders at ratios of 1, 2, and 3 % for each. Yoghurt was kept at 5 ± 1˚C and the three replicates of the yoghurt were analyzed when fresh and after 5, 10 and 15 days of storage. Results showed that: Control yoghurt had the lowest total solids (TS), fat, protein, ash and fibers contents compared with fortified yoghurt treatments. The TS, fat, protein, ash and fibers contents of yoghurt containing oat, chickpea and garden cress seed powders at different concentrations increased gradually by increasing the percentage added. Addition of oat, chickpea and garden cress seed powders at different concentrations increased the pH values in yoghurt. Whereas, titratable acidity % decreased with increased fortification ratio. Fortification of yoghurt with oat; chickpea and garden cress seed powders at different concentrations significantly decreased whey syneresis and increased viscosity compared with control yoghurt and this increasing was proportional to the fortification ratio. Addition of oat; chickpea and garden cress seed powders at different concentrations significantly increased phenolic contents and antioxidant activity of yoghurt treatments and these increments were proportional to the fortification ratio. Yoghurt treatments fortified with oat, chickpea and garden cress seed powders at different concentrations had the lowest counts of total viable bacterial, Streptococcus thermophules and Lactobacillus delbrueckii ssp bulgaricus counts. Total viable bacterial, Streptococcus thermophules and Lactobacillus delbrueckii ssp bulgaricus counts decreased with increasing the fortification ratio. Control yoghurt had the lowest sensory evaluations values followed by yoghurt fortified with garden cress seed powder. Addition of oat and chickpea powder improved the organoleptic properties of fortified yoghurt; the highest mean value was related to yoghurt containing 3% oat powder. While the lowest mean value was related to yoghurt containing 3% garden cress seed powder.