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Berry fruits are a rich source of phenolic compounds have health benefits against free radicals which are connected with the increased risk of certain diseases , especially cancers. Health promoting berry polyphenoles were add to drinking yoghurt post fermentation at ratios 5.0, 7.0, 9.0%. The addition of both strawberry or blackberry noticeably increased the free radicals scavenging (RSA) and total phenolic compound (TPC) of drinking yoghurt, this increase was declined up to the end of storage period either for control or strawberry and blackberry treatments. INTRODUCTION Many researchers have been carried out about production of functional foods for promotion of consumer healthy. Natural supplements containing berries or vegetables have become an interesting research objective of many researchers because of their high content of antioxidants. Those antioxidants are believed to be responsible of preventing many diseases such as diabetes, cancers and degenerative diseases, linked to free radicals.(Pimpao R.C., et al. 2013). Berry fruits contain phenolic compound, flavonoids and tannins. These active ingredients are known for having antioxidant activity against oxidative stress induced by free radicals. Their major role is to protect human health against carcinogenic and diabetes diseases. (Chao M. Howard et al. 2004 ). Fermented milks, especially yoghurt are very popular products consumed all over the world as nutritive and health promoting products. Owing to their bioactive peptides and basic chemical compositions yoghurt can be also produced as plain products as supplemented with bioactive ingredients, e.g. fruits, green tea extract dietary fiber and phytosrcals. (Cossu et al,. 2009). Many of these ingredients show strong antioxidant capacity, which results mainly from the high content of polyphenolic compounds and natural antioxidant vitamins. There hare been many investigations performed which confirm that diet rich in antioxidants may improve the prophylactic effect of human health against the negative action of free radicals, and thins to decrease the risk of many diseases, including certain types of cancer and cardiovascular disorders (Cossu et al., 2009). Berry fruits can be added to yoghurt via two approaches, via the pre – fermented (adding before fermentation as part of the yoghurt ingredient mixture), as via the post – fermentation (after fermentation as part of the usual practice for imparting flavor and color agents) Sunwater house and zhou et al. (2011). In this study the Berry fruits namely strawberry and black berry under study were specked to yoghurt derived from buffalo’s milk post fermentation to evaluate the effect of supplementation on chemical properties and antioxidant activity during the storage period up to 14 days. upon homogenization. There are increasing interests in applying fruit processing wastes as functional food ingredients since they are rich source of dietary fiber, and most of the beneficial bioactive compounds are remained in those by-products (Balasundram et al., 2006). MATERIALS AND METHODS Materials: Fresh buffalo’s milk was obtained from the herd of the animal production department, faculty of Agriculture, Al-Azhar University.( Mostorod farm). Strawberry pulp and forest berry pulp were obtained from Stiffen Egypt Company. Skimmed milk powder was obtained from Fonterra, New Zealand. Freeze dried starter cultures YCX11 (Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus),.was obtained from Cairo Microbiological Resource Center (MIRCEN), Faculty of Agriculture, Ain Shams University. Sucrose from local market. Table 1. Chemical composition of Strawberry and Blackberry pulb Treatment Parameters Fruit solid Sugar water pH Viscosity Specific gravity Brix * RSA% ** TPC Strawberry pulb 28 44 19.3 3.8 10 1.23 51 82.90 206.20 Black berry pulb 28 44 19.3 3.8 10 1.23 51 88.97 448.55 * RSA (free radicals scavenging). **TPC (total phenolic compound). Methods:Determination of total phenolic content (TPC) was determined according to Jayaprakasha et al. (2001) by using Folin-Ciocalteu reagent. (RSA) radical scavenging activity:Free radical scavenging (RSA) of the samples were measured using the method of Brand-Williams et al.,(1995). The antioxidant activity was calculated using the following equation: Antioxidant activity (%) = [1– (Abs sample /Abs control)] × 100. PH: was measured by an electrometric pH meter (model 68 ESD 19713), USA, fat, total solids were estimated according to Ling (1963). Drinking yoghurt preparation: Fresh buffalo’s milk was standardized to 1.5 % fat, then turned to drinking yoghurt by official method using dried skimmed milk to raise the total solids to 13 % . The milk was heated to 80C for 20 sec., cooled to 40C and inculcated with starter, to reach pH 4.8. The set curd was stirred for 2 minutes. The strawberry or

Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.