The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containingBifidobacterium animalsssp.lactisBb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. The obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). The obtained QP with a particle size of d(0.5) = 78.46 +/- 6.21 mu m, a moisture content of 3.07 +/- 0.48%, water activity of 0.305 +/- 0.003, and a water-holding capacity of 3.05 +/- 0.18 g g(-1), possessed the acceptability regarding its flowability and cohesiveness values. The incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. The amount of whey loss also decreased when QP was added over the ratio of 0.5%. The color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP.