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논문 상세정보

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 요구르트의 저장 중 품질 특성

Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

초록

버찌분말을 첨가한 요구르트(0.0, 0.5, 1.0, 2.0%)를 제조하여 $4^{\circ}C$에 저장하면서 14일간 품질특성을 조사하였다. 요구르트의 pH는 버찌분말 첨가에 따라 유의적으로 감소하였으며, 저장기간의 경과에 따라서는 대조구 및 버찌분말 첨가구모두에서 낮아지는 경향을 나타내었다. 적정산도는 대조구에 비해 버찌분말 첨가 요구르트에서 높은 값을 나타내었으며, 대조구 및 버찌분말 첨가구 모두 저장기간의 경과에 따라서 산도가 증가하는 것으로 나타나 pH 변화와 비슷한 양상을 나타내었다. 버찌분말 첨가에 따라 요구르트의 당도는 높아졌으며, 점도는 감소하는 경향을 나타내었다. 요구르트의 색도는 버찌분말 첨가량이 증가할수록 명도와 황색도가 감소하고 적색도는 증가하는 유의적인 차이를 나타내었다. 항산화활성은 버찌분말의 첨가에 의해 유의적으로 증가하였다. 버찌분말 요구르트의 유산균수는 대체적으로 대조구에 비해 버찌분말 첨가 요구르트에서 높게 측정되었고 저장기간 동안 모든 시료구에서 증가하는 경향을 나타내었다. 관능평가 결과 색에 대한 선호도를 제외하고 냄새, 점성, 맛, 전반적인 기호도에서 1.0% 버찌분말 첨가구에서 높은 선호도를 나타내었다. 따라서 요구르트에 대한 버찌분말의 첨가는 저장동안의 품질 및 관능 특성, 기능성을 고려했을 경우 1.0% 첨가가 최적일 것으로 판단되었다.

Abstract

This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.

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이 논문을 인용한 문헌 (9)

  1. Chung, Hai-Jung ; Chu, Young-Ran ; Park, Han-Na ; Jeon, In-Sook ; Kang, Yong-Soo 2010. "Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(3): 334~341 
  2. 2010. "" Korean journal for food science of animal resources = 한국축산식품학회지, 30(4): 649~654 
  3. SunWoo, Chan ; Lee, So-Young ; Yoon, So-Young ; Jung, Ji-Yeon ; Kim, Koth-Bong-Woo-Ri ; Lee, Chung-Jo ; Kwak, Ji-Hee ; Kim, Min-Ji ; Kim, Dong-Hyun ; Jung, Seul-A ; Kim, Hyun-Jee ; Ahn, Dong-Hyun 2011. "Effect of Physicochemical Treatment on Growth Inhibition of Hanseniaspora uvarum Y1 from Yogurt" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(12): 1781~1786 
  4. 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 
  5. Kim, Kyung-Hee ; Jo, Ji-Eun ; Lee, Seong-A ; Yook, Hong-Sun 2011. "Antioxidative Properties of Ethanolic Extracts from Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit with Various Doses of Gamma Radiation" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(10): 1378~1383 
  6. Lee, Mi-Ja ; Kim, Kyung-Soon ; Kim, Yang-Kil ; Park, Jong-Chul ; Kim, Hyung-Soon ; Choi, Jae-Seong ; Kim, Kee-Jong 2013. "Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Floura" 한국식품과학회지 = Korean journal of food science and technology, 45(6): 721~726 
  7. Kim, Sung-Hee ; Jung, Bok-Mi 2013. "Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(1): 19~28 
  8. Choi, Pil Soo ; Kim, Hyeong Sang ; Chin, Koo Bok 2013. "Antioxidant Activities of Water or Methanol Extract from Cherry (Prunus yedoensis) and Its Utilization to the Pork Patties" Korean journal for food science of animal resources = 한국축산식품학회지, 33(2): 268~275 
  9. Kim, Jae-Yong ; Kwon, Soon-Jae ; Kang, Hye-In ; Lee, Ju-Hye ; Kang, Jum-Soon ; Seo, Kwon-Il 2013. "Quality Characteristics and Antioxidant Effects of Peanut Sprout Soybean Yogurt" 한국식품저장유통학회지 = Korean journal of food preservation, 20(2): 199~206 

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