지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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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 (24)
참고문헌 신청
Abodjo Kakou, C. / 2010 / Biochemicaland microbial changes during traditional spontaneouslactic acid fermentation process using two varieties ofcassava for production of a “Alladjan” starter / Int. Food Res.J 17:563~573
Amaya-Llano, S. L. / 2008 / Acid thinned jicama and maizestarches as fat substitute in stirred yogurt / LWT - Food Sci. Technol 41:1274~1281
Antonov, Y. A. / 1996 / Effect of the structural features of pectinsand alginates on their thermodynamic compatibility withgelatine in aqueous media / Food Hydrocolloid 10:1~9
Asiedu, M. / 2002 / Chemical compositionand microbiological changes during spontaneous and starterculture fermentation on Eman Ne-Setaakye, a West Africanfermented fish-carbohydrate product / Eur. Food Res. Technol 215:8~12
조임식 / 2003 / 구기자, 구기엽 및 지골피를 첨가한 요구르트의 발효 특성 / 한국축산식품학회지 23(3):250~261
Amaya-Llano, S. L. / 2008 / Acid thinned jicama and maizestarches as fat substitute in stirred yogurt / LWT - Food Sci. Technol 41:1274~1281
Antonov, Y. A. / 1996 / Effect of the structural features of pectinsand alginates on their thermodynamic compatibility withgelatine in aqueous media / Food Hydrocolloid 10:1~9
Asiedu, M. / 2002 / Chemical compositionand microbiological changes during spontaneous and starterculture fermentation on Eman Ne-Setaakye, a West Africanfermented fish-carbohydrate product / Eur. Food Res. Technol 215:8~12
조임식 / 2003 / 구기자, 구기엽 및 지골피를 첨가한 요구르트의 발효 특성 / 한국축산식품학회지 23(3):250~261
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