The Preparation of Yogurt from Egg White Powder and Casein

난백분말과 카제인을 이용한 요구르트의 제조

  • Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Eun-Ju (Department of Foods and Nutrition, Duksung Women's University)
  • 고영태 (덕성여자대학교 식품영양학과) ;
  • 이은주 (덕성여자대학교 식품영양학과)
  • Published : 1996.04.30

Abstract

Gel-type yogurt was prepared from egg white powder (EWP), casein and glucose. The effects of EWP on acid production and growth of Lactobacillus were studied. The effect of EWP on sensory properties and volatile aroma compounds were also studied. Acid production by Lactobacillus in EWP (1-3%, W/V) was significantly lower than that by Lactobacillus in milk (control). However, the increase of EWP content from 1 to 3% increased acid production significantly, Number of viable cells of L. acidophilus at 24 hrs in milk and EWP containing samples (1-3%) was $3.1{\times}10^4/ml\;and\8.3{\times}10^7-3.6{\times}10^2/ml.$ respectively Sample containing lower amount of EWP generally showed lower number of viable cells. Sensory property of EWP samples (1-3%) was showed lower than that of milk yogurt (reference). However, sensory property of samples containing EWP 2% or 3% was significantly better than that of sample containing EWP 1%. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

Keywords

yogurt;egg white;casein:Lactobacillus