The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Physicochemical, Microbial, and Sensory Properties of Yogurt with Ulmus davidiana var. japonica During Storage

느릅 분말을 첨가한 요구르트의 이화학적 및 관능적 품질 특성

  • Ahn, Joungjwa (Dept. of Food Science and Technology, Jungwon University)
  • 안정좌 (중원대학교 한방식품바이오학과)
  • Received : 2014.11.11
  • Accepted : 2014.12.02
  • Published : 2014.12.30
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Abstract

This study evaluates changes in yogurt with Ulmus davidiana var. japonica (U. davidiana) in terms of its physicochemical, microbial, and sensory properties during storage. The pH value and mean microbial counts of this yogurt with 0.2 to 0.8% of U. davidiana added ranged from 4.1 to 4.3 and from $1.4{\times}10^8$ to $2.3{\times}10^8cfu/mL$, respectively, during storage at $7^{\circ}C$ for 16 d. In terms of its color, the L value was significantly higher in the control and U. davidiana yogurt 0.2 to 0.4% up to 4 d, than other yogurt samples, and the b value was influenced by the addition of U. davidiana over 0.6% throughout the storage. According to a sensory test, there was a significant difference in the yellowness score between U. davidiana yogurt and the control, but earthy, and bitterness, and viscosity scores were similar. Overall acceptability was not significantly influenced after 8 d of storage in all yogurt samples, including the control. According to these results, concentrations (0.2 and 0.4%) of U. davidiana yogurt had no significantly adverse effects on its physicochemical, microbial, and sensory properties.

Keywords

References

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