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Quality characteristics were evaluated for whole barley yogurt prepared with lactic acid bacteria combination suchas Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilussei (1:1:1)with the addition of whole barley flour at 3%. The barley yogurt had lower pH, higher titratable acidity, and highersugar content than control yogurt. The viable cell number of the barley yogurt was lower than the control yogurt.
However, the viscosity and antioxidant activity of the barley yogurt were higher than those of the control yogurt.
In up to 12 d of storage at 4oC, pH decreased while titratable acidity increased in both control yogurt and barleyyogurt. The sugar content and brightness increased slightly. The viable cell number of the barley yogurt decreasedduring storage. However, the viable cell number of the barley yogurt met the standard suggested by the KFDA.
Although the viscosity of the barley yogurt decreased, it corresponded to the required viscosity of a curd yogurt.
Antioxidant activity slightly increased up to 9 d and then decreased, but the decrease of antioxidant activity wassmaller in barley yogurt than in the control yogurt. During storage, there was no curd separation, change in scent,etc. Thus the storage quality of barley yogurt was relatively good.
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참고문헌 (27)
참고문헌 신청
배형철 / 2004 / 구기자(Lycium chinence Miller) 첨가에 따른 요구르트의 발효 특성과 기능성 / 한국동물자원과학회지 46(4):687~700
배형철 / 2005 / 구기자(Lycium chinence Miller) 추출액을 첨가한 요구르트의 생리활성 효과 / 한국동물자원과학회지 47(6):1051~1058
Baik BK. / 2008 / Barley for food : characteristics, improvement and renewed interest / J. Cereal Sci 48:233~242
Chamber JV. / 1979 / Culture and processing techniques important to the manufacture of good quality yogurt / J. Cult. Dairy Prod 14:28~34
조은정 / 2004 / Chlorella 추출물을 첨가한 Drinkable Yoghurt 제조에 따른 저장성 및 관능적 특성 / 한국식품영양학회지 17(2):1~7
배형철 / 2005 / 구기자(Lycium chinence Miller) 추출액을 첨가한 요구르트의 생리활성 효과 / 한국동물자원과학회지 47(6):1051~1058
Baik BK. / 2008 / Barley for food : characteristics, improvement and renewed interest / J. Cereal Sci 48:233~242
Chamber JV. / 1979 / Culture and processing techniques important to the manufacture of good quality yogurt / J. Cult. Dairy Prod 14:28~34
조은정 / 2004 / Chlorella 추출물을 첨가한 Drinkable Yoghurt 제조에 따른 저장성 및 관능적 특성 / 한국식품영양학회지 17(2):1~7
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