Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage

• 발행기관: 한국축산식품학회
• 저자명: Sun Young Lee Joung Jwa Ahn Hae Soo Kwak
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제1호, 66~73쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.02.28

영문 초록

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℃ 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.

키워드

yam powder yogurt allantoin diosgenin