摘要：Curcumin is the major active principle in turmeric, known by its antioxidative and anti-inflammatory properties and as a cancer chemopreventive agent. Set yoghurt was prepared from buffalos milk supplemented with turmeric powder of 0.0, 0.1, 0.25, 0.50, 0.75 and 1.0% (w/v). The changes in the chemical, rheological and sensory properties of yoghurt from different treatments were followed during cold storage at 5±2°C for 12 days. Increasing turmeric concentrations decreased WSN/TN (%) significantly, but the pH values were not significantly changed. Prolonged storage for 12 days changed both parameters significantly. Firmness and viscosity of yoghurt were changed significantly by increasing turmeric concentrations. Sensory evaluation showed that turmeric in different concentrations had significant effect on the acceptability of fresh and stored yoghurt.
