Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

로젤 첨가 저지방 요구르트의 제조 조건 최적화 및 품질특성

  • Hwang, Suhjung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Eunkyung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
  • 황서정 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 정은경 (숙명여자대학교 생활과학대학 식품영양학전공) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학전공)
  • Received : 2013.04.08
  • Accepted : 2013.08.05
  • Published : 2013.08.30


The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.


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