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Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine
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 Title & Authors
Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine
Lee, Jai-Sung; Choi, Hee-Young; Bae, Inhyu;
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This study was conducted to evaluate the quality characteristics of yoghurt added with 1.0%, 3.0% and 5.0% Bokbunja wine (BW) during the preparation of yoghurt. Changes of lactic acid bacterial population, pH, and total titratable acidity (TA) were monitored during the fermentation and storage of yoghurt. The pH was decreased in all the treatments, also TA and viscosity were gradually increased during the fermentation. The viscosity of yoghurt added with 5.0% BW was higher than another group. The sensory test, total phenolic acid and the anthocyanins content of the yoghurt were measured. The results of this analysis showed that higher amounts of total TA, viscosity, lactic acid bacterial population, total phenolic acid content and sensory test were observed in the yoghurt supplemented with the BW than those of yoghurt not supplemented with the BW. Sensory scores in yoghurt added 5.0% BW were significantly higher than the other groups in taste. When the BW yoghurt was kept at for 12 d, its quality-keeping properties were relatively good. The combined results of this study suggest that yoghurt supplementing with BW produces additional nutrients while maintaining the flavor and quality.
Bokbunja wine;Rubus coreanus Miquel;yoghurt;fermentation;anthocyanin;
 Cited by
냉동유통 고품질 복분자 생산을 위한 냉해동 조건 연구,김정은;조혜진;유민지;송경빈;김하윤;황인국;유선미;한귀정;박종태;

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