الفهرس 
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Abstract
This study aimed to study the effect of fortification of set yoghurt(full and low fat) with fruits pulp as a natural source of antioxidants and to improve the flavour of the product. Three parts were carried out: part1, persimmon pulp was added to yoghurt at ratios 5, 10 and 15% Part2, mango pulp was added to yoghurt at ratios 5, 10 and 15% Part3, guava pulp was added to yoghurt at ratios 5, 10 and 15% Chemical, rheological, microbiological and organoleptic properties were followed throughout 14 days during storage period at 5oc. Good quality set yoghurt was attained by adding 10%persimmon, 10%mango and 5%guava. Generally, fortification of set yoghurt with these fruits resulted products with high antioxidants activity good overall acceptances.