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논문 상세정보

단감 분말을 첨가한 요구르트 제조 및 품질특성

Preparation of Yogurt Supplemented with Sweet Persimmon Powder and Quality Characteristics

초록

단감분말을 첨가한 호상 발효유를 제조하기 위하여 탈지분유에 단감분말을 4% 및 7% 첨가하여 Lactobacillus acidophillus 균주를 접종하여 유산균의 생육에 미치는 영향과 관능적 특성 및 품질 특성을 검토하였다. 단감분말은 단백질 2.2%, 지질 30.5%, 탄수화물 56.6% 및 회분 2.5%를 함유하였다. 단감분말을 첨가하여 24시간 발효시킨 발효유의 유기산중 lactic acid 농도가 1.12%∼1.21%로 탈지분유만을 사용하여만든 발효유 1.05% 보다 높았다. 관능검사 결과에서는 단감분말을 첨가시킨 발효유보다는 탈지분유만을 사용한 발효유에서 선호도가 약간 높게 나왔다. 그러나, 발효유의 산 생성능으로 나타낸 pH는 각 발효유 사이에 큰 차이가 없었다. DPPH(a-a'-diphenyl-$\beta$-picrylhydratyl) 측정법에 의한 항산화 활성은 탈지분유 14%, 탈지분유 10%+단감분말 4%, 탈지분유7%+단감분말 7%를 함유한 각각의 발효액에서 대조구로 사용한 시판 항산화제 BHT 0.005%보다 약간 높게 나왔다. 따라서 단감건조 분말을 이용한 식품 신소재 개발을 위한 기초자료를 제공하고 단감첨가 발효유의 생리적 유용성을 활용할 수 있는 가능성이 있는 것으로 사료되었다.

Abstract

Yogurt base was prepared from skim milk supplemented with sweet persimmon powder at the levels of 4% and 7% and was fermented with Lactobacillus acidophillus. Sweet persimmon powder contained protein 2.2%, fat 30.5%, carbohydrate 56.6% and ash 2.5%, Quality characteristics of prepared yogurt were evaluated for acid production(pH), visible cell numbers, sensory property and oganic acid compositions during fermentation. Lactic acid content in yogurt supplemented with sweet persimmon powder was higher (1.12%∼l.21%) than that (1.05%) in yogurt made with only skim milk after 24 hours fermentation. The sensory score was higher yogurt made with skim milk than yogurt supplemented with sweet persimmon powder in taste, texture and overall acceptability. However, the acid production in yogurt supplemented with sweet persimmon powder were not significantly difference compared to yogurt made with skim milk The antioxidative activity by DPPH(a-a'-diphenyl-${\beta}$-picrylhydratyl) method in yogurt supplemented with sweet persimmon powder and yogurt made with skim milk were higher than BHT 0.005 % used as control.

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이 논문을 인용한 문헌 (9)

  1. 2004. "Supplemented Effect of Salicornia herbacea Extract Powder on Preparation and Quality Characteristics of Fermented Milk Product." 생명과학회지 = Journal of life science, 14(5): 788~793 
  2. Kim, Il-Suk ; Jin, Sang-Keun ; Ha, Chang-Ju 2008. "Improved Quality Properties of Low-Fat Meat Patties Containing Sweet Persimmon Powder during Freeze Storage" Korean journal for food science of animal resources = 한국축산식품학회지, 28(2): 113~121 
  3. Kim, Kyoung-Hee ; Hwang, Hye-Rim ; Jo, Ji-Eun ; Lee, Sang-Young ; Kim, Na-Young ; Yook, Hong-Sun 2009. "Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(9): 1229~1236 
  4. Kang, Ha-Ni ; Kim, Chul-Jai 2010. "Effect of Single or Mixed Culture of Lactobacillus bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Buckwheat Sprout-added Yoghurt" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(1): 76~81 
  5. Lee, Soo-Jung ; Ryu, Ji-Hyun ; Kim, Ra-Jeong ; Lee, Hyun-Ju ; Sung, Nak-Ju 2010. "Effect of Removed Peel from Sweet Persimmon on Nutritional Ingredients and Antioxidant Activities" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(10): 1495~1502 
  6. Jung, Hyeon-A ; Kim, An-Na ; Ahn, Eun-Mi ; Kim, You-Jeong ; Park, Suk-Hyeon ; Lee, Jae-Eun ; Lee, Su-Mi 2011. "Quality Characteristics of Curd Yogurt with Sweet pumpkin" 한국식품저장유통학회지 = Korean journal of food preservation, 18(5): 714~720 
  7. Oh, Won-Gyeong ; Kim, Ju-Hee ; Lee, Seung-Cheol 2011. "Preparation and Characterization of White Bread with Sweet Persimmon" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(2): 253~258 
  8. Jeon, Chun-Pyo ; Lee, Jung-Bok ; Choi, Chung-Sig ; Kwon, Gi-Seok 2011. "Physiological Effect of Yogurt with Powder Two Stage Fermented Dioscorea batatas Dence by Monascus sp. and Lactobacillus sp." Korean journal of microbiology = 미생물학회지, 47(2): 151~157 
  9. Hwang, Suhjung ; Jung, Eunkyung ; Joo, Nami 2013. "Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(4): 392~400 

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