한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제30권3호
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  • Pages.370-376
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  • 2015
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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Aspergillus oryzae로 발효한 자색당근을 첨가한 발효유의 품질 및 관능 특성에 관한 연구

Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

  • 신배근 (호서대학교 식품영양학과) ;
  • 강선아 (호서대학교 식품영양학과) ;
  • 한정인 (호서대학교 식품영양학과) ;
  • 박선민 (호서대학교 식품영양학과)
  • Shin, Bae Keun (Department of Food and Nutrition, Hoseo University) ;
  • Kang, Suna (Department of Food and Nutrition, Hoseo University) ;
  • Han, Jung In (Department of Food and Nutrition, Hoseo University) ;
  • Park, Sunmin (Department of Food and Nutrition, Hoseo University)
  • 투고 : 2015.03.24
  • 심사 : 2015.06.16
  • 발행 : 2015.06.30
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초록

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

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피인용 문헌

  1. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications vol.16, pp.1, 2017, https://doi.org/10.1111/1541-4337.12244
  2. Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation vol.32, pp.3, 2016, https://doi.org/10.9724/kfcs.2016.32.3.299
  3. Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi vol.61, pp.1, 2018, https://doi.org/10.3839/jabc.2018.003