감자분말 첨가가 요구르트의 발효 특성에 미치는 영향
Effects of Potato Flour Addition on Characteristics on the Fermentation of Yoghurt
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In this study, three kinds of potato flour, which are Rose valley, Bora valley and Juice Valley, are added with yoghurt to determinate the effects on the fermentation characteristics of yoghurt. Decreasing rate of pH in 1% potato flour added sample was higher than 2% potato flour added sample, and it is the lowest in 1% Juice valley added sample. Increasing rate of acidity in 1% potato flour added sample was higher than 2% potato flour added sample, acidity in 1% Juice valley and Rose valley added samples are the highest in acidity. Growth rate of lactic acid bacteria in 1% added sample was higher than the control and 2% added sample. Viable cells of lactic acid bacteria in 1% added group was higher than the control.
Abstract
In this study, three kinds of potato flour, which are Rose valley, Bora valley and Juice Valley, are added with yoghurt to determinate the effects on the fermentation characteristics of yoghurt. Decreasing rate of pH in 1% potato flour added sample was higher than 2% potato flour added sample, and it is the lowest in 1% Juice valley added sample. Increasing rate of acidity in 1% potato flour added sample was higher than 2% potato flour added sample, acidity in 1% Juice valley and Rose valley added samples are the highest in acidity. Growth rate of lactic acid bacteria in 1% added sample was higher than the control and 2% added sample. Viable cells of lactic acid bacteria in 1% added group was higher than the control.
참고문헌 (15)
- Alfa-Laval, "Dairy Handbook", Alfa-Lund, 173~ (1985)
- Buchanan, R. E, "Bergey's Manual of Determinative Bacteriology", The Williams and Willkins Co. Baltimore, 576~ (1974)
- Friedman, M, "Potato glycoalkaroid chemistry analysis, safety and plant physiology", Critical reviews in plant science, 16(1), pp.55~132 (1997)
- Friedman, M, "The nutritional value of proteins from different food source. A review", J. Agric. Food Chem, 44, pp.6~29 (1996)
- Guirguis. N, "The effect of partial replacement of skim milk powder with whey protein concentrate on the viscosity and syneresis of yoghurt", Aust. J. Dairy Technol, (3), pp.33~35 (1984)
- Hawkes, JC, "The evolution of cultivated potatoes and their tuber-bearing wild relatives", Kultrup-flanze, 36, pp.189~208 (1998)
- Hong, os, "Study on preparation of yogurt from Milk and rice", Korean J. Food Sci. Technol, 23, pp.587~592 (1991)
- Lee, W. J, "a.Rheological properties,whey separation,and microstructure in set-style yoghurt : Effects of heating temperrature and incubation temperature", J. Texture Stud, 34, pp.515~536 (2004)
- Rasic, J. L, "yogurt, Scientific grounds, technology, manufacture and preparations", pp.90~ (1978), Technical Dairy Publishing House
- Tamine, A. Y, "Yogurt. Science and Technology", pp.17~ (1991), Press, Oxford
- 신용서, "감자를 첨가한 요구르트의 제조와 특성", 한국식품과학회지, 26(3), pp.266~271 (1994)
- 신용서, "고구마와 호박을 첨가한요구르트의 제조에 관한 연구", 한국식품과학회지, 25, pp.666~671 (1993)
- 안병용, "감마선 조사된 감자분말 첨가가 요구르트의 발효특성에 미치는 영향", 한국식품영양학회지, 17(4), pp.374~381 (2004), 한국식품영양학회
- 엄성신, "전분의 첨가가 호상요구르트에서 젖산균의 산생성과 요구르트의 품질에 미치는 영향", Korean J. Food Sci. Technol, 25(6), pp.747~752 (1993)
- 정순희, "탈지분유가 요구르트 저장 중 물성 및 관능특성에 미치는영향.", Korean J. Dairy Sci, 18(4), pp.259~268 (1996)