단호박 가루를 첨가한 호상요구르트의 품질 특성

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정현아;김안나;안은미;김유정;박숙현;이재은;이수미
Jung, Hyeon-A;Kim, An-Na;Ahn, Eun-Mi;Kim, You-Jeong;Park, Suk-Hyeon;Lee, Jae-Eun;Lee, Su-Mi

  • 투고 : 2011.03.11
  • 심사 : 2011.09.09
  • 발행 : 2011.10.30

초록

단호박 가루 첨가량을 달리한 호상 요구르트를 개발하여 요구르트의 품질특성을 비교하였다. 단호박 가루의 첨가량 0%, 0.5%, 1%, 2%, 3%로 첨가하여 요구르트를 제조해 색도(명도, 적색도, 황색도), 점도, pH, 산도, 관능검사(색, 향, 맛, 전반적 기호도)를 측정하고 1일, 5일, 10일, 15일등 5일차 간격으로 저장성 실험을 하였다. 색도에서는 저장기간별 단호박 첨가량이 증가할수록 L값은 감소하였으나 a,b값은 증가하였다(p<0.001). 점도는 저장 5일차에서 단호박첨가군이 전체적으로 감소하였고, 저장 10일차에서 저장 5일차보다 47~68% 점도가 증가했다. 점도의 각 저장일별 단호박 첨가군에서는 저장 15일차를 제외한 저장 1일차(p<0.001), 저장 5일차(p<0.01), 저장 10일차(p<0.01)로 유의적 차이를 나타냈다. pH의 저장일별 단호박 첨가군에서 저장 1일차(p<0.001), 저장 5일차(p<0.01), 저장 10일차(p<0.01)으로 유의적 차이를 나타냈고, 산도에서는 저장 1일차(p<0.001), 저장 10일차(p<0.05), 저장 15일차(p<0.001)로 유의적 차이를 나타냈다. pH는 저장 15일차, 산도는 저장 5일차에서 첨가군 간의 유의적 차이가 없었다. 관능검사결 과 단호박가루 첨가 1%>2%>3%>0%>0.5% 군 순으로 기호도가 높게 평가되었으며, 전체적인 결과로 단호박 가루 1% 첨가군이 단호박 가루 호상요구르트 제조에서 가장 적합하다고 사료된다.

키워드

quality characteristics;curd yogurt;sweet pumpkin

참고문헌

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피인용 문헌

  1. 1. Effect of Different Steaming and Drying Temperature Conditions on Physicochemical Characteristics of Pumpkin Powder vol.45, pp.6, 2013, doi:10.11002/kjfp.2011.18.5.714
  2. 2. Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology vol.31, pp.4, 2015, doi:10.11002/kjfp.2011.18.5.714
  3. 3. Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin vol.28, pp.6, 2012, doi:10.11002/kjfp.2011.18.5.714
  4. 4. Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions vol.29, pp.6, 2013, doi:10.11002/kjfp.2011.18.5.714
  5. 5. Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions vol.22, pp.6, 2015, doi:10.11002/kjfp.2011.18.5.714
  6. 6. The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology vol.29, pp.3, 2013, doi:10.11002/kjfp.2011.18.5.714
  7. 7. Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison with Commercial Beverages vol.30, pp.2, 2014, doi:10.11002/kjfp.2011.18.5.714
  8. 8. Quality Characteristics and Antioxidant Activity of Yogurt Added with Acanthopanax Powder vol.47, pp.6, 2015, doi:10.11002/kjfp.2011.18.5.714
  9. 9. Exploration of optimal Lactobacillus plantarum strains for curdling milk for yogurt and evaluation of physicochemical and sensory properties vol.48, pp.6, 2016, doi:10.11002/kjfp.2011.18.5.714
  10. 10. Antioxidant Activity of Jujube and Curd Yogurt Addition to Jujube vol.27, pp.3, 2014, doi:10.11002/kjfp.2011.18.5.714
  11. 11. Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils vol.30, pp.5, 2014, doi:10.11002/kjfp.2011.18.5.714
  12. 12. Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums vol.31, pp.3, 2015, doi:10.11002/kjfp.2011.18.5.714