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This work was carried out to evaluate the effect of addition of ethanolic extract of cinnamon bark (Ci) and dill (D) seed on health value and quality of resultant yoghurt. These extracts were added at levels of 0.0, o.2, 0.4, 0.6, and 0.8 gm/l to cow's milk. Addition of these extracts significantly reduced the time of yoghurt coagulation and decreased the pH values significantly. Also these extracts significantly increased the antioxidant activity and Total Phenolic Content (TPC) of resultant yoghurt. Treated yoghurt also showed significant higher content of acetaldehyde and diacetyle than control yoghurt. Also treated yoghurt showed lower synersis and higher values for firmness and apparent viscosity than control. Addition of cinnamon up to 0.6 gm/l and dill extract at 0.4 gm/l showed acceptable organoleptic properties for resultant yoghurt. More over Ci extract was more effective than D extract in improving organoleptic properties.

Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts