학술논문
Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Yu Jin Ahn Palanivel Ganesan Hae Soo Kwak
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제5호, 553~560쪽, 전체 8쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2012.10.31
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국문 초록
영문 초록
This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at 4˚C for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p
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