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논문 상세정보

검정콩 요구르트 제조에 관한 연구

A Study on Manufacturing Black Soybean Yogurt

Abstract

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

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이 논문을 인용한 문헌 (3)

  1. Kim, Hyun-Joo ; Song, Hyun-Pa ; Ham, Jun-Sang ; Lee, Ju-Woon ; Kim, Kee-Hyuk ; Jo, Cheor-Un 2008. "Effect of Gamma Irradiation on the Overall Quality of a Commercial Plain-type Yogurt Products" Korean journal for food science of animal resources = 한국축산식품학회지, 28(5): 574~579 
  2. Ahn, Chang-Soon ; Yuh, Chung-Suk ; Bang, In-Soo 2009. "Physicochemical Characteristics of Fermented Milk Containing Mulberry Leaf Extract" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(2): 272~278 
  3. Lee, Yong Hwa ; Kang, Jeong Won ; Hong, Yeon Ki ; Kim, Ki-Sub 2014. "Extraction Equilibria of Succinic Acid by Using Aqueous Two Phases System Containing Imidazolium Ionic Liquids and Salts" 청정기술 = Clean technology, 20(4): 349~353 

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