오미자 분말과 Bifidobacterium lactics를 활용한 유당분해 요거트의 품질 특성

• 영문명: Quality Characteristics of Lactose-Free Yogurt with Schisandra chinensisPowder and Bifidobacterium lactics
• 발행기관: 한국유산균프로바이오틱스학회
• 저자명: 장선옥(Seon-Ok Jang) 박신영(Sin-Young Park)
• 간행물 정보: 『Current Topics in Lactic Acid Bacteria and Probiotics』10권 2호, 88~97쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.12.31

국문 초록

This study was manufactured the lactose-free yogurt with used lactose-free milk, Bifidobacterium lactics, and Schisandra chinensis Powder (SCP). Samples were classified into S3, S6, and S9 according to the added levels of SCP. The quality properties analysis was performed the pH, CIE color, viscosity, electronic nose, electronic tongue, and sensory evaluation. The pH of samples was significantly increased with increasing SCP (p<0.05). The lightness of samples was significantly decreased with increasing added levels of SCP (p<0.05). The redness of S3 sample was significantly higher than the other samples (p<0.05). The yellowness of samples was shown increased tendency with increasing SCP. The viscosity of samples was significantly increased with increasing SCP (p<0.05). The electronic nose analyzed the samples determined that SCP added to the lactose-free yogurt improved aromatic properties. The electronic tongue analyzed the samples determined that increasing the SCP addition levels shown the decreased sourness and umami; while saltiness increased. The overall results of this study shown utilizing SCP to lactose-free yogurt is suitable. As a result of the sensory evaluation, the S9 sample received lower scores in most traits, while S3 received higher scores in the texture, acidity, taste, and overall acceptability.

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키워드

lactose-free yogurt Schisandra chinensis Bifidobacterium Lactics Quality characteristics