Microbiological Quality of Set Yoghurt Supplemented with Turmeric Powder (Curcuma longa) During Storage

Siham Abdalla Rahmatalla, Lena Abd Alazeem, Mohamed Osman Mohamed Abdalla

Abstract


This study was carried out to assess the effect of supplementing set yoghurt made from cow’s milk with different concentrations of turmeric powder [T0 (0%), T1 (0.25%), T2 (0.50%) and T3 (0.75%)] on microbiological characteristics during the storage period.  The results showed that supplementation of yoghurt with 0.75% (w/w) resulted in the reduction in total viable bacteria (log 5.42 cfu/gm), lactobacilli bacteria (log 5.11 cfu/gm) and yeasts and moulds (log 0.66 cfu/gm) counts, while coliform bacteria were not detected at this concentration.  During the storage period all microorganisms under study increased to a maximum count at day 8 (log 6.67 cfu/gm, log 6.45 cfu/gm and log 1.62 cfu/gm for total viable bacteria, lactobacilli bacteria and coliform bacteria, respectively), while yeasts and moulds count gradually increased as the storage period progressed.  Coliform bacteria and yeasts and moulds were not detected till day 5th of the storage period. The study concluded that, yoghurt samples supplemented with 0.75% turmeric powder secured the best microbiological profile in this study.


Keywords


Yoghurt, turmeric concentration, microbiological, storage period

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