함초 추출물 첨가가 요구르트의 품질 특성에 미치는 영향Effect of Slander Glasswort Extract Yogurt on Quality during Storage
- Other Titles
- Effect of Slander Glasswort Extract Yogurt on Quality during Storage
- Authors
- 조영심; 김순임; 한영실
- Issue Date
- Apr-2008
- Publisher
- 한국식품조리과학회
- Keywords
- slander glasswort; yogurt; quality characteristics; sensory evaluation
- Citation
- 한국식품조리과학회지, v.24, no.2, pp 212 - 221
- Pages
- 10
- Journal Title
- 한국식품조리과학회지
- Volume
- 24
- Number
- 2
- Start Page
- 212
- End Page
- 221
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/14372
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at 42℃ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period.The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.
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