Preparation and Quality Characteristics of Yogurt Added with Saururus chinensis (Lour.) Bail

삼백초를 첨가한 요구르트의 제조와 품질 특성

  • 이인선 (계명대학교 식품가공학 전공) ;
  • 이승욱 (계명대학교 식품가공학 전공) ;
  • 김현수 (계명대학교 식품가공학 전공)
  • Published : 2002.06.01


Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.


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