The Effect of Amaranthus cruentus Grain Powder on Quality Properties of Strained Yoghurt

In this research, strained yoghurt has produced by draining set type yoghurt which has made of cow milk in cloth-sacks. To improve the rheological properties of strained yoghurt, Amaranthus cruentus seed's powder (1%, 3% and 6% ) has added to the samples. The chemical, microbiological, rheological and sensory properties of strained yoghurt (which has been kept in 6±1 °C for 21 days) were determined. The percentage of crude fiber and mineral materials of the rich samples in relation to the percentage of Amaranthus cruentu's powder increased significantly in proportion to the control sample (p