초록

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자색 고구마 분말을 0∼5%를 각각 첨가하여 만든 호상 요구르트를 제조하여 요구르트의 품질 및 기호성에 미치는 영향을 검토한 결과는 다음과 같다. 자색 고구마 첨가에 의해 산도, 당도, 유산균수가 대조구에 비해 높게 나타났으며 요구르트의 색택은 자색 고구마 첨가량이 많을수록 lightness와 yellowness는 감소되고 redness는 증가하면서 점도는 크게 상승하였다. 요구르트의 관능성을 보면 조직감과 색은 대조구보다 첨가구에서 양호했으며 맛에서는 차이가 없었고 전체적인 기호도는 자색 고구마 3∼4% 첨가구에서 가장 우수하였다.

Abstract ▼ AI-Helper

Yogurts were prepared by the fermentation of milk containing purple sweet potato powder(PSPP). The effect of PSPP addition on quality and sensory evaluation were as follow ; acidity, brix and viable cell count of PSPP yogurt was higher than the control. As the level of PSPP lightness and yellowness...

Yogurts were prepared by the fermentation of milk containing purple sweet potato powder(PSPP). The effect of PSPP addition on quality and sensory evaluation were as follow ; acidity, brix and viable cell count of PSPP yogurt was higher than the control. As the level of PSPP lightness and yellowness decreased. Redness increased significantly wit increases in viscosity. In consideration with the sensory evaluation of the PSPP yogurt, texture and color was better than the control, and taste was similar to the control. The sensory test of yogurt ranked highest at 3%~40% PSPP.

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