본문 바로가기
KERD
논문KCI 등재

시중 유통되는 요구르트의 품질특성 평가

Evaluation of quality characteristics in commercial yogurt

이정희|신광섭
한국식품저장유통학회 (The Korean Society of Food Preservation)|2018.04|Food Science and Preservation|제25권 제2호|pp. 195-204

1

조회

0

다운로드

6

인용

0

참고문헌

키워드

CLAyogurtsugarorganic acidaroma pattern
주제분류식품과학

초록

Commercial yogurt can be classified as fermented milk (FM) and condensed fermented milk (CFM). A selection of commercial yogurt was collected from domestic markets and the quality characteristics were compared by analyzing total acidity, viscosity, organic acids, sugars, conjugated linoleic acid (CLA), and aroma pattern. Total acidity and viscosity in FM were significantly lower than those in CFM (p<0.05). The major organic acid of commercial yogurt was lactic acid, the content of which was 8.15-4.72 times and 26.83-47.20 times higher than that of citric acid and acetic acid, respectively. CFM contained 1.47 times more lactic acid and 2.53 times more citric acid than FM. The total sugar content in FM was two times higher than that in CFM and the major sugars measured were sucrose, lactose, glucose, and maltose. The sucrose content was the highest in FM. CFM contained 23.65 times more CLA and 10.81 times more lipid than FM. The aroma patterns of yogurt analyzed with an electronic nose were clustered into Therefore, among commercial yogurt, CFM had higher viscosity, organic acid and CLA content, but lower sugar content than FM, which resulted in a relatively strong sour and weak sweet taste.

Abstract

Commercial yogurt can be classified as fermented milk (FM) and condensed fermented milk (CFM). A selection of commercial yogurt was collected from domestic markets and the quality characteristics were compared by analyzing total acidity, viscosity, organic acids, sugars, conjugated linoleic acid (CLA), and aroma pattern. Total acidity and viscosity in FM were significantly lower than those in CFM (p<0.05). The major organic acid of commercial yogurt was lactic acid, the content of which was 8.15-4.72 times and 26.83-47.20 times higher than that of citric acid and acetic acid, respectively. CFM contained 1.47 times more lactic acid and 2.53 times more citric acid than FM. The total sugar content in FM was two times higher than that in CFM and the major sugars measured were sucrose, lactose, glucose, and maltose. The sucrose content was the highest in FM. CFM contained 23.65 times more CLA and 10.81 times more lipid than FM. The aroma patterns of yogurt analyzed with an electronic nose were clustered into Therefore, among commercial yogurt, CFM had higher viscosity, organic acid and CLA content, but lower sugar content than FM, which resulted in a relatively strong sour and weak sweet taste.

참고문헌 (31)

  1. 이인선, "삼백초를 첨가한 요구르트의 제조와 품질 특성", 한국식품영양과학회지, 31(3), pp.411~416 (2002), 한국식품영양과학회
  2. 이미자, "통보릿가루를 첨가한 요구르트의 품질특성 및 항산화 활성", 한국식품과학회지, 45(6), pp.721~726 (2013), 한국식품과학회[DOI]
  3. Chung DH, "Fermented food a complete collection", pp.25~43 (2012), Yu Han Publishing Co
  4. MFDS, "Korean Food Standard Code", Ministry of Food and Drug Safety, ~ (2016)
  5. Buttriss J, "Nutritional properties of fermented milk products", Int J Dairy Technol, 50, pp.21~27 (1997)[DOI]
  6. Gambelli L, "Constituents of nutritional relevance in fermented milk products commercialised in Italy", Food Chem, 66, pp.353~358 (1999)[DOI]
  7. Shin JG, "Studies on the changes of qualities and the sensory evaluation of the stirred yogurt stored at different temperatures", Korean J Dairy Sci, 13, pp.148~155 (1991)
  8. Ip C, "Conjugated linoleic acid-enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats", J Nutr, 129, pp.2135~2142 (1999)[DOI]
  9. Lee KN, "conjugated linoleic acid and atherosclerosis in rabbits", Atherosclerosis, 108, pp.19~25 (1994)[DOI]
  10. Park YH, "Effect of conjugated linoleic acid on body composition in mice", Lipids, 32, pp.853~858 (1997)[DOI]
  11. Cook ME, "Immune modulation by altered nutrient metabolism: nutritional control of immune-induced growth depression", Poult Sci, 72, pp.1301~1305 (1993)[DOI]
  12. Chin SF, "Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens", J Food Compos Anal, 5, pp.185~197 (1992)[DOI]
  13. 이인선, "배양인삼 요구르트의 제조 및 품질 특성", 한국식품과학회지, 35(2), pp.235~241 (2003), 한국식품과학회
  14. 성정민, "오디분말을 첨가한 요구르트의 품질 및 항산화능에 미치는 영향", 한국식품영양과학회지, 43(5), pp.690~697 (2014), 한국식품영양과학회
  15. Lee HJ, "Fermentation properties of yogurt added with rice bran", Korean J Food Cookery Sci, 22, pp.488~494 (2006)
  16. Kim MS, "Physico-chemical propertise of commercial yoghurt in Korea", Korean J Food Sci Technol, 25, pp.340~344 (1993)
  17. 이지현, "국내 시판 액상요구르트의 품질특성", Food Science and Preservation, 24(6), pp.865~870 (2017), 한국식품저장유통학회
  18. First Sugars Reduction Comprehensive Plan Briefing, "MFDS", Ministry of Food and Drug Safety, ~ (2016)
  19. 고석주, "일부 시판 유산균 발효유의 pH와 적정산도", 한국치위생학회지, 13(4), pp.701~711 (2013), 한국치위생학회[DOI]
  20. AOAC, "Official Method of Analysis. 17th ed, Method 962.12", Association of Official Analytical Chemists, ~ (2000)
  21. Lee JS, "Studies on production of modified yoguhrt (soy cream) from soybean milk (I)", Korean J Food Sci Technol, 4, pp.194~199 (1972)
  22. Kosikowski F, "Cheese and fermented milk foods", pp.68~81 (1982), Edwards Brothers Inc
  23. Kim EA, "The study of lactic acid bacteria in yogurt during delivery and storage", Korean J Dairy Sci, 14, pp.260~268 (1992)
  24. 임영순, "Kefir에서 분리한 Streptococcus thermophilus LFG를 이용한우유 및 산양유 요구르트의 품질 특성", 한국축산식품학회지, 33(6), pp.787~795 (2013), 한국축산식품학회
  25. Kim DH, "Simultaneous determination of carbohydrates and organic acids in various cultured dairy foods by high-performance liquid chromatography: a preliminary study", J Milk Sci Biotechnol, 33, pp.263~269 (2015)
  26. Vidal-valverde C, "Determination of soluble carbohydrates in yogurts by high performance liquid chromatography", J Dairy Sci, 67, pp.759~763 (1984)[DOI]
  27. 이효구, "시판 요구르트 제품 중 Conjugated Linoleic Acid (CLA) 함량 분석 및 상업용 Dairy Starter에 의한 CLA 생산", 한국식품영양과학회지, 33(8), pp.1343~1347 (2004), 한국식품영양과학회
  28. Yang YM, "Prediction of freshness for milk by the portable electronic nose", Food Eng prog, 3, pp.45~50 (1999)
  29. Labreche S, "Shelf life determination by electronic nose: application to milk", Sens Actuator B Chem, 106, pp.199~206 (2005)[DOI]
  30. 정서진, "묘사분석 및 전자코 분석을 이용한 다양한 시유의 관능적 품질 특성 이해", 한국식품과학회지, 40(1), pp.47~55 (2008), 한국식품과학회
  31. Cheng H, "Volatile flavor compounds in yogurt: a review", Crit Rev Food Sci Nutr, 50, pp.938~950 (2010)[DOI]

관련 논문AI추천

국내 시판 액상요구르트의 품질특성박지영, 박혜영, 박혜인, 오세관, 원주인, 이석기, 이지현, 전용희, 조동화, 최인덕, 최혜선, 한상익한국식품저장유통학회 · Food Science and Preservation2017 · 제24권 제6호일부 시판 유산균 발효유의 pH와 적정산도고석주, 김경희, 정성숙, 최충호한국치위생학회 · 한국치위생학회지2013 · 제13권 제4호해양심층수 첨가가 요구르트의 품질에 미치는 영향고건무, 김거유, 박민호, 우성호, 이미선, 이선재, 임송일, 주진우동물생명과학연구소 · 동물자원연구2008 · 제19권 쌀 분말 첨가량에 따른 요구르트의 발효 특성남명수, 배형철, 백승희한국축산학회 · 한국축산학회지2004 · 제46권 제4호블랙커런트 요구르트 첨가 드레싱의 품질특성 및 항산화성권용우, 박금순한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제1호국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링김예슬, 심소라, 이정희한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제5호

이 간행물의 다른 논문 (14건)

화이트 와인 품종 청수, 샤르도네, 리슬링의 주스 및 와인의 향기성분 비교정성민, 김수진, 허윤영, 임동준, 김현일pp. 165-172저장 생강 유래 부패 곰팡이 Fusarium oxysporum에 대한 식물 추출물의 항진균 활성구경형, 구민선, 박경민pp. 173-180건조방법에 따른 새송이버섯, 이슬송이버섯, 잎새버섯의 품질 특성조성래, 제희정, 하기정, 김현영, 하인종pp. 181-188배추 ‘천진청마엽’과 ‘춘광’ 품종의 품질 특성 및 김치 가공 적성한응수, 정영배, 박해웅, 박수형, 박상언pp. 189-194골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성김소미, 이수림, 임지희, 김현아, 고소예, 박현정, 류지연pp. 205-211
원문 보기