Development of Functional Yogurts Prepared with Mulberries and Mulberry Tree Leaves



Lee, An-Cheol;Hong, Youn-Ho

  • 투고 : 2010.05.17
  • 심사 : 2010.07.26
  • 발행 : 2010.08.31


In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.


mulberry;mulberry leaf;yogurt;sensory evaluation


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피인용 문헌

  1. 1. Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage vol.35, pp.6, 2015, doi:10.5851/kosfa.2010.30.4.649