Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Sensory Attributes of Market Milk, Yogurt, and Kefir Supplemented with Various Concentrations of Aronia melanocarpa (black chokeberry) Powder: A Preliminary Study

  • Kim, Se-Hyung (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University) ;
  • Seo, Kun-Ho (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2019.06.10
  • Accepted : 2019.06.19
  • Published : 2019.06.30
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Abstract

Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

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References

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