Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders

녹색 홀그레인 보리, 밀, 찹쌀, 멥쌀 분말을 첨가한 발효유의 특성

  • Bae, Hyoung-Churl (Department of Animal Biosystem Science, Chungnam National University) ;
  • Renchinkhand, Gereltuya (Department of Animal Biosystem Science, Chungnam National University) ;
  • Ku, Ja-Hyeong (Department of Horticultural Science, Chungnam National University) ;
  • Nam, Myoung-Soo (Department of Animal Biosystem Science, Chungnam National University)
  • 배형철 (충남대학교 농업생명과학대학 동물바이오시스템과학과) ;
  • 랜친핸드 (충남대학교 농업생명과학대학 동물바이오시스템과학과) ;
  • 구자형 (충남대학교 농업생명과학대학 원예학과) ;
  • 남명수 (충남대학교 농업생명과학대학 동물바이오시스템과학과)
  • Received : 2011.08.03
  • Accepted : 2011.09.19
  • Published : 2011.09.30
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Abstract

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

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References

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