초록

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Abstract ▼ AI-Helper

To strengthen the usage of rice bran, the yogurt containing skim milk powder and rice bran was fermented by Streptococcus thermophilus Control group was yogurt containing only skim milk 15.4% and experimental groups were replaced the part of skim milk 1%, 2%, 4%, 6% and 8%, by rice bran, The amount ...

To strengthen the usage of rice bran, the yogurt containing skim milk powder and rice bran was fermented by Streptococcus thermophilus Control group was yogurt containing only skim milk 15.4% and experimental groups were replaced the part of skim milk 1%, 2%, 4%, 6% and 8%, by rice bran, The amount of lactic acid and tartaric acid were increased according to the amount of rice bran during fermentation and the viscosity was also increased, too. The more the addition of rice bran to yogurt was increased, the more the sensory properties, such as fragrance, texture and overall preference were reduced. This experiment suggest that it's desirable to add rice bran 1% or less than 2% to the yogurt and further research for the selection of lactic acid bacteria and for adequate proportion of skim milk powder and rice bran is needed.

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