Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 3
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- Pages.258-263
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- 1993
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- 0367-6293(pISSN)
Characteristic of yoghurt containing puffed rice flour
팽화미의 첨가가 요구르트 특성에 미치는 영향
- Kim, Moon-Suk (Department of Food Science and Technology, Chonbuk National University) ;
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Ahn, Eun-Suk
(Department of Food Science and Technology, Chonbuk National University) ;
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Shin, Dong-Hwa
(Department of Food Science and Technology, Chonbuk National University)
- Published : 1993.06.01
Abstract
New type yoghurts were prepared by fermenting milk containing puffed rice flour(PRF) with some commercial lactic acid bacterial starters. The yoghurts were evaluated for pH, tillable acidity, viscosity and color with sensory evaluation for final quality. The optimum moisture content of rice for puffing was over or less 14%. Increasing addition level of PRF, lightness decreased and, redness and yellowness increased with increasing viscosity greatly. There was no quality difference among commercial starters but pH, acidity and viscosity of yoghurt were affected. During the storage at
팽화 미분을 우유에 첨가하여 상업용 젖산균으로 호상요구르트를 제조하여 이의 품질 특성과 저장중 변화를 관찰하였다. 팽화미 제조용 쌀의 수분 함량은 14% 내외가 팽화에 가장 적당하였고 팽화 미분을 요구르트 제조시 첨가할 때 첨가량이 많아짐에 따라 lightness는 떨어지고 적색도 및 황색도는 증가하면서 점도는 크게 상승하였다. 관능평가 결과 4%까지는 표준구와 차이가 없었고 각종 상업용 젖산균은 요구르트 제조시 pH, 산도 및 점도에는 차이가 나타났으나 관능적 품질에는 영향을 주지 못하였다. 팽화 미분을 첨가한 요구르트를