Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Quality Characteristics of Yogurt Add Supplemented with Low Grade Dried-Persimmon Extracts

하품곶감 추출물 첨가 요구르트의 품질특성

  • Ko, Seo-Hyun (Traditional Dietary Life Food, Sookmyung Women's University) ;
  • Kim, Soon-Im (Nano Bio-resources Center, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food & Nutrition, Sookmyung Women's University)
  • 고서현 (숙명여자대학교 전통문화예술대학원 전통식생활문화) ;
  • 김순임 (숙명여자대학교 나노바이오소재센터) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2008.12.31
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Abstract

The principal objective of this study was to evaluate the quality characteristics of yogurt to which had been added extracts of low quality dried persimmons, in an attempt to expand the range of use of low-quality dried persimmons. In the results of our sensory evaluation, our optimal results were attained with the addition of 5 g of dried persimmon extracts, 90 g of water, 20 g of oligosaccharide, and 50 g of fructose at a specific level of 1000 mL. During the 20-day storage period, the pH value of the dried persimmon yogurt was lowest on the 15th day in the control group and the 20th day in the yogurt to which 0.5% extract had been added. The titratable acidity was lowest by a significant margin on the 10th day for all types of yogurt. Viscosity assays showed a stable level of acidity over different storage periods. The number of viable cells demonstrated a trend toward increase with passing time, and the number of viable cells in the dried-persimmon yogurt was higher than that in the control yogurt.

Keywords

References

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