文章基本信息

标题：Chemical, Rheological and Sensory Evaluation of Yoghurt Supplemented with Turmeric
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作者：Mervat I. Foda ; M. Abd El-Aziz ; A.A. Awad 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2007
卷号：2
期号：3
页码：252-259
DOI：10.3923/ijds.2007.252.259
出版社：Academic Journals Inc., USA
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.