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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.

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In this research, the effect of kombucha on physicochemical (pH, acidity, syneresis, viscosity, vitamin C and ethanol) and overall acceptability of yogurt samples were measured during 21 days of storage at 8ºC. Thus the amounts of 5, 10 and 15 %(V/V) of concentrate of kombucha layer grown up on black tea, with yoghurt starter, were inoculated to the milk containing 2.2 % fat. Meanwhile, the yogurt starter was applied for producing control sample. Fermentation in all samples was stopped when the pH reached 4.6. The results showed that during the storage, decrease of pH and increase of acidity were minor (p<0.01), and with raising the kombucha concentration, these changes were significantly less than control sample (p<0.01); syneresis in all samples (the same as control) increased while viscosity decreased (p<0.01) and increasing of kombucha concentration was caused increase of syneresis and decrease of viscosity (p<0.01); vitamin C decreased and ethanol increased very little (p<0.01) and as the kombucha concentration increased, the quantities of vitamin C and ethanol increased (p<0.01). Raising the kombucha concentration caused reduction of overall acceptability score in samples (p<0.01); and during storage, this score decreased (p<0.01) a little in comparison with that in control sample. After production and during storage, the best physicochemical and sensory properties was observed in sample containing yogurt starter and 5% kombucha concentrate.