Influence of quince powder on microbiological and textural characteristics of probiotic yogurt

In this study, microbiological, textural and sensory characteristics of probiotic yoghurts manufactured by the addition of Bifidobacterium lactis Bb12 and quince powder ( in rates of 0 %, 0.5 % , 1.0 % and 1.5 %) were investigated in the storage period of 28 d. The viable counts of B. lactis and yoghurt starter bacteria increased in yoghurts containing quince powder at different rates (p˂0.05). Addition of quince powder in yoghurt production caused an increase in viscosity and water holding capacity, but a decrease in firmness (p˂0.05). In terms of sensory characteristics, a significant difference on consistency, flavor and smell did not determined among yoghurt samples after the first week of storage.