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Pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. Pomegranate peel is a rich source of tannins, flavonoids and other phenolic compounds. The palm syrup has unique odor and taste; it has high potential to be a new sweetener which is natural and chemical-free. In this study, the effect of aqueous extract of pomegranate peel adding at levels 10%, 20%, 30% and palm syrup adding at levels 2%, 4%, 6% on some physicochemical (pH, titratable acidity, total solid and viscosity) and overall acceptability of functional flavored milk was investigated during 21-day cold storage. The milk used for producing functional flavored milk samples was preheated at 50ºC, palm syrup and pomegranate peel extract were added to milk and were mixed for 5 minutes; then, The mix was heated at 75ºC for 15 minutes. After cooling at 25°C, flavored milk samples were hold at 4ºC. Acording to present research, with adding pomegranate peel extract pH, viscosity and total solid decreased (p<0.01); however, titratable acidity increased (p<0.01). Reduction in pomegranate peel extract levels improved overall acceptability of functional flavored milk samples (p<0.01). With adding palm syrup, titratable acidity (p<0.05) and total solid (p<0.01) decreased; however, pH  and viscosity increased (p<0.01). With adding different amounts of palm syrup, there was no different in sensory properties of flavored milk samples (p>0.05). In terms of overall acceptability, functional flavored milk sample containing 10% pomegranate peel extract and 4% palm syrup gained the highest score in comparison with the other samples.

Keywords: Key words: Flavored milk, Pomegranate peel extract, Palm syrup, Overall acceptability, Physicochemical properties

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