JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Quality Characteristics of Curd Yogurt with Sweet pumpkin
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.714-720
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.714
 Title & Authors
Quality Characteristics of Curd Yogurt with Sweet pumpkin
Jung, Hyeon-A; Kim, An-Na; Ahn, Eun-Mi; Kim, You-Jeong; Park, Suk-Hyeon; Lee, Jae-Eun; Lee, Su-Mi;
  PDF(new window)
 Abstract
Sweet Pumpkin (Cucurbita maxima) is rich in minerals, vitamins, and dietary fibers and has less fat. It is thus effective for dieting and for preventing constipation. Sweet Pumpkin contains vitamin A, particularly beta-carotene, which is turned into retinol in the body and helps protect the vision. It is currently on the spotlight as a vision care, anticancer, and diet food, among others, but because it is hard to find yogurt made of Sweet Pumpkin, in this study, Sweet Pumpkin powder was added to yogurt for promotion as a new health food. Yogurt was made with 0, 0.5, 1, 2, and 3% Sweet Pumpkin powder, and the color properties (brightness, redness, and yellowness), viscosity, pH, and acidity were measured through a sensory test (color, flavor, taste, overall acceptability). The storage stability at five-day intervals for one day, five days, ten days, 15 days, etc. was also experimented on. For the color properties, the greater the amount of Sweet Pumpkin powder added, the greater the decrease in the lightness (L) value, but the redness (a) and yellowness (b) values increased (p<0.001). For the viscosity, it was decreased for five days and then increased by 47-68% for ten days. This showed a significant difference in storage stability period: one day (p<0.001), five days (p<0.01), and ten days (p<0.01) (except 15 days). Further, there was a significant difference in pH and acidity [pH: for one day (p<0.001), five days (p<0.01), and ten days (p<0.01); acidity: one day (p<0.001), ten days (p<0.05), 15 days (p<0.001)]. No significant difference in pH was shown, however, for 15 days, and in acidity for five days. The results of the sensory test are highly estimated in the order of 1%>2%.3%>0%>0.5%. The study results indicate that the addition of 1% Sweet Pumpkin powder is most suitable for manufacturing Sweet Pumpkin yogurt.
 Keywords
quality characteristics;curd yogurt;sweet pumpkin;
 Language
Korean
 Cited by
1.
전처리 조건과 당침지액이 건조 단호박의 품질특성에 미치는 영향,신동선;유선미;황영;

한국식품조리과학회지, 2012. vol.28. 6, pp.857-863 crossref(new window)
2.
단호박된장소스 제조조건의 최적화 및 품질 특성,장경호;조경훈;강민경;

한국식품저장유통학회지, 2012. vol.19. 4, pp.492-500 crossref(new window)
3.
반응표면분석법을 이용한 호박분말 첨가 즉석 호박죽의 최적화,신동선;박보람;유선미;황영;

한국식품조리과학회지, 2013. vol.29. 3, pp.291-300 crossref(new window)
4.
처리 조건을 달리한 늙은호박 분말의 이화학적 특성,신동선;유선미;박보람;

한국식품조리과학회지, 2013. vol.29. 6, pp.691-697 crossref(new window)
5.
증숙 및 건조 조건이 호박 분말의 이화학적 특성에 미치는 영향,신동선;유선미;박보람;

한국식품과학회지, 2013. vol.45. 6, pp.742-746 crossref(new window)
6.
반응표면검사를 이용한 RS함유 노화쌀가루를 첨가한 단호박식혜 개발 및 시판음료와 품질비교,하경애;박보석;장혜자;

한국식품조리과학회지, 2014. vol.30. 2, pp.129-138 crossref(new window)
7.
대추 추출물과 이를 첨가한 호상 요구르트의 항산화능,김안나;박숙현;정현아;

한국식품영양학회지, 2014. vol.27. 3, pp.331-338 crossref(new window)
8.
유지의 종류를 달리한 호박냉동쿠키의 품질특성,신동선;유선미;박보람;

한국식품조리과학회지, 2014. vol.30. 5, pp.509-516 crossref(new window)
9.
가열 조건을 달리한 단호박 페이스트와 검 종류별 단호박 라떼의 품질특성,박보람;김나정;유선미;한귀정;김하윤;한혜민;신동선;신말식;

한국식품조리과학회지, 2015. vol.31. 3, pp.304-317 crossref(new window)
10.
쌀당화액을 활용한 호상요구르트 제조의 최적화,김옥선;성정민;

한국식품조리과학회지, 2015. vol.31. 4, pp.485-496 crossref(new window)
11.
가을작형 억제재배 미니단호박의 저장조건별 품질 변화,오봉윤;조경숙;이유석;강정화;장미향;황보인식;

한국식품저장유통학회지, 2015. vol.22. 6, pp.779-787 crossref(new window)
12.
아로니아즙 첨가량에 따른 요구르트 드레싱의 품질특성,박기봉;권순용;문정희;

한국조리학회지, 2015. vol.21. 6, pp.206-217
1.
Effect of Different Steaming and Drying Temperature Conditions on Physicochemical Characteristics of Pumpkin Powder, Korean Journal of Food Science and Technology, 2013, 45, 6, 742  crossref(new windwow)
2.
Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology, Korean journal of food and cookery science, 2015, 31, 4, 485  crossref(new windwow)
3.
Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin, Korean journal of food and cookery science, 2012, 28, 6, 857  crossref(new windwow)
4.
Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions, Korean journal of food and cookery science, 2013, 29, 6, 691  crossref(new windwow)
5.
Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions, Korean Journal of Food Preservation, 2015, 22, 6, 779  crossref(new windwow)
6.
The Optimization of Instant Pumpkin Gruel with Pumpkin Powder using Response Surface Methodology, Korean journal of food and cookery science, 2013, 29, 3, 291  crossref(new windwow)
7.
Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison with Commercial Beverages, Korean journal of food and cookery science, 2014, 30, 2, 129  crossref(new windwow)
8.
Quality Characteristics and Antioxidant Activity of Yogurt Added with Acanthopanax Powder, Korean Journal of Food Science and Technology, 2015, 47, 6, 765  crossref(new windwow)
9.
Exploration of optimal Lactobacillus plantarum strains for curdling milk for yogurt and evaluation of physicochemical and sensory properties, Korean Journal of Food Science and Technology, 2016, 48, 6, 548  crossref(new windwow)
10.
Antioxidant Activity of Jujube and Curd Yogurt Addition to Jujube, The Korean Journal of Food And Nutrition, 2014, 27, 3, 331  crossref(new windwow)
11.
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils, Korean journal of food and cookery science, 2014, 30, 5, 509  crossref(new windwow)
12.
Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums, Korean journal of food and cookery science, 2015, 31, 3, 304  crossref(new windwow)
 References
1.
Lee YJ, Kim SI, Han YS (2008) Antioxidant activity and quality characteristics of yogurt added yuza(Citrus junos Sieb ex Tanaka) extract. Korean J Food Nutr, 21, 135-142

2.
Harte F, L Luedecke, B Swanson, GV Barbosa- Canovas (2003) Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. J Dairy Sci, 86, 1074-1082 crossref(new window)

3.
Cho YH, Shin HJ, Chang CH, Nam MS (2006) Studies on the development of the yogurt decreasing blood glucose. Korean J Food Sci Ani Resour, 26, 257-262

4.
Kim GM, Jung HS, Kang MJ, Yang SM and Sung NJ (2010) Preparation and characteristics of yogurt added with garlic powder. Journal of Agriculture & Life Science, 49-56

5.
Cho YS, Cha JY, Kwon OC, Ok M, Shin SR (2003) Preparation of yogurt supplemented with sweet persimmon powder and quality characteristics. Korean J Food Preserv, 10, 175-181

6.
Lee JH, Hwang HJ (2006) Quality characteristics of curd yogurt with rubus coreanum miquel juice. The Korean Journal of Culinary Research, 12, 195-205

7.
Jeong EJ, Bang BH (2003) The effect on the quality of yogurt added water extracted from sea tangle. Korean J Food & Nutr, 16, 66-71

8.
Kim SI, Ko SH, Lee YJ, Choi HY, Han YS (2008) Antioxidant activity of yogurt supplemented with red ginseng extract. Korean J Food Cookery Sci, 24, 358-366

9.
Shin YM, Son CW, Sim HJ, Kim MH, Kim MY, Kwon OY, Kim MR (2008) Quality characteristics and antioxidant activity of spirulina added yogurt. Korean J Food Cookery Sci, 24, 68-75

10.
.Jung DW, Nam ES, Park SI (2005) Effect of green tea powder on growth of lactic culture. Korean J Food & Nutr, 18, 325-333

11.
Lee SH (2006) Quality characteristics of cakes and cookies prepared with cucurbita maxima duchesne puree. MS Thesis. Chodang University, Muan, p 1-2

12.
Han CW, Park WJ, Seung SK (2008) Optimization of preparation conditions and quality characteristics of sweet pumpkin stock. Korean J Food Preserv, 832-839

13.
Lee MH, Lee SY, Lee SA, Choi YS (2010) Physicochemical characteristics of rice flour sponge cakes containing various levels of pumpkin flour. Korean J Food & Nutr, 23, 162-170

14.
Park HK, Yim SK, Sohn KH, Kim HJ (2001) Preparation of semi-solid infant foods using sweet-pumpkin. J. Korean Soc Food Sci Nutr, 30, 1108-1114

15.
Lee SM, Joo NM (2007) The optimization of muffin with the addition dried sweet pumpkin powder. Journal of the Korean Dietetic Association, 13, 368-378

16.
Kim JM, Rho YH, Yoo YJ (2004) Quality properties of cream soup added with chungdong pumpkin and sweet pumpkin. J Korean Soc Food Sci Nutr, 33, 1028-1033 crossref(new window)

17.
Shin JH, Kim GM, Kang MJ, Yang SM, Sung NJ (2010) Preparation and quality characteristics of yogurt with black garlic extracts. Korean J Food Cookery, 26, 307-313 [Chameber JV, 14, 28-34 (1979)]

18.
Sung YM, Cho JR, Oh NS, Kim DC, In MJ (2005) Preparation and quality characteristics of curd yogurt added with chlorella. J Korean Soc Appl Biol Chem, 48, 60-64

19.
Yun SJ (1999) Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. J Korea Soc Food Sci, 15, 586-590

20.
Ko SH, Kim SI, Han YS (2008) The quality characteristics of Yogurt Add Supplemented with Low grade dried-persimmon extracts. J Korea Food Cookery Sci, 24, 735-741