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로젤 첨가 저지방 요구르트의 제조 조건 최적화 및 품질특성Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Other Titles
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle
Authors
황서정정은경주나미
Issue Date
Aug-2013
Publisher
한국식생활문화학회
Keywords
Roselle (Hibiscus sabdariffa L.); yogurt; optimization; response surface design (RSM); skim milk
Citation
한국식생활문화학회지, v.28, no.4, pp 392 - 400
Pages
9
Journal Title
한국식생활문화학회지
Volume
28
Number
4
Start Page
392
End Page
400
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/11559
DOI
10.7318/KJFC/2013.28.4.392
ISSN
1225-7060
2288-7148
Abstract
The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.
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