천연첨가물로서 아몬드, 옥수수, 히비스커스를 활용한 요거트 개발

• 영문명: Development of Yogurt Added with Almond, Corn, and Hibiscus as the Natural Additives
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 정연수(Yeon-Su Jeong) 박신영(Sin-Young Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』10권 1호, 49~55쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.06.30

국문 초록

This study was investigated to the quality properties of yogurt added with natural additives (almond, corn, and hibiscus). The pH of all natural additives added samples was significantly lower than the control sample (p<0.05). The lightness of the corn added samples was significantly higher than the control sample (p<0.05). The redness of almond and corn samples were shown increase tendency with increasing almond and corn contents; the hibiscus samples was shown significantly higher than the almond and corn samples (p<0.05). The yellowness of the almond and hibiscus samples were shown significantly lower than the control sample (p<0.05), however, the corn samples was shown significantly higher than the control sample (p<0.05). In the sensory evaluation, overall traits of almond with 3%, corn with 9%, and hibiscus with 8% samples were shown higher score compared the control sample. These results showed that the yogurt added with almond, corn, and hibiscus was decreased pH and affected yogurt color. Considering the sensory evaluation results, we deduced appropriate added amounts when the almond, corn, and hibiscus added to the yogurt.

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yogurt almond corn hibiscus quality properties