Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Effects of the Addition of Orange and Grape Concentrates, and Fructose on the Quality Characteristics of Soy Kefir

오렌지 및 포도 농축액과 과당의 첨가량에 따른 soy kefir의 품질특성

  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Na, Sung-Hoon (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, See-Young (Department of Food and Nutrition, Chung-Ang University)
  • 이숙영 (중앙대학교 식품영양학과) ;
  • 나성훈 (중앙대학교 식품영양학과) ;
  • 이시영 (중앙대학교 식품영양학과)
  • Published : 2006.06.30
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Abstract

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively $1.3{\times}10^7$ CFU/ml, $1.6{\times}10^8$ CFU/ml, $1.5{\times}10^8$ CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

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References

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