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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 485 - 496 (12page)
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This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.
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참고문헌 (23)
참고문헌 신청
AOAC / 2012 / Official methods of analysis / Association of Official Analtical Chemists :33~36
배형철 / 2004 / 유산균주의 종류에 따른 쌀 첨가 요구르트의 발효 특성 / 한국동물자원과학회지 46(4):677~686
Harte F / 2003 / Low-fat set yogurt made from milk subjected to combinations of high hydrostic pressure and thermal processing / J Dairy Sci 86(4):1074~1082
Hong OS / 1991 / Study on preparation of yogurt from milk and rice / Korean J Food Sci Technol 23(5):587~592
정현아 / 2011 / 단호박 가루를 첨가한 호상요구르트의 품질 특성 / 한국식품저장유통학회지 18(5):714~720
배형철 / 2004 / 유산균주의 종류에 따른 쌀 첨가 요구르트의 발효 특성 / 한국동물자원과학회지 46(4):677~686
Harte F / 2003 / Low-fat set yogurt made from milk subjected to combinations of high hydrostic pressure and thermal processing / J Dairy Sci 86(4):1074~1082
Hong OS / 1991 / Study on preparation of yogurt from milk and rice / Korean J Food Sci Technol 23(5):587~592
정현아 / 2011 / 단호박 가루를 첨가한 호상요구르트의 품질 특성 / 한국식품저장유통학회지 18(5):714~720
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