한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권1호
  • /
  • Pages.66-73
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  • 2011
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage

  • Lee, Sun-Young (Department of Food Science and Technology, Sejong University) ;
  • Ahn, Joung-Jwa (Department of Herb Industry, Jungwon University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • 투고 : 2010.09.24
  • 심사 : 2011.02.10
  • 발행 : 2011.02.28
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초록

Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at $4^{\circ}C$ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

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참고문헌

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피인용 문헌

  1. Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation vol.48, pp.1, 2012, https://doi.org/10.7845/kjm.2012.48.1.029
  2. Antioxidant Activities and Monacolin K Production on Solid-State Fermentation of Diverse Yam by Aspergillus Species Strain vol.50, pp.1, 2014, https://doi.org/10.7845/kjm.2014.4004
  3. Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening vol.26, pp.12, 2013, https://doi.org/10.5713/ajas.2013.13255
  4. Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts: Study of Their Physicochemical, Textural and Microstructural Properties vol.14, pp.1, 2011, https://doi.org/10.2174/1573401314666180503154304