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영문명: Quality Properties of Yoghurt with Various Levels of Sangria Syrup
발행기관: 한국축산식품학회
저자명: 강규민 강유진 김주영 김혜인 김학연
간행물 정보: 『Food and Life』제2021권 제1호, 23~28쪽, 전체 6쪽
주제분류: 농수해양 > 식품과학
파일형태: PDF
발행일자: 2021.03.31

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1:1 문의

국문 초록

영문 초록

The aim of this study was to investigate the quality properties of yoghurt with various levels of sangria syrup. Lightness and yellowness significantly decreased with increasing sangria syrup (p<0.05). On the contrary, redness significantly increased with increasing sangria syrup (p<0.05). Viable cell count of Lactobacillus was no significantly differences between samples. DPPH free radical scavenging activity of 10% and 15% samples were significantly higher than the control and 5% sample (p<0.05). In sensory evaluation, 10% and 15% samples received high praise in most categories than the control except stickiness. Therefore, these results were shown yoghurt containing 10% of sangria syrup is qualified for manufacturing.