DBpia

Quality characteristics of yogurt with addedcolored barely flour was investigated during fermentationby lactic acid bacteria. Chemical properties such as moisture,crude protein, starch, ash and β-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lacticacid bacteria in yogurt was investigated during fermentationby L. acidophilus, L. bulgaricus, and S. thermophilus mixedculture. Crude protein contents of Daeanchal and Boseokchalwas 16.16 and 12.17%, respectively. Starch contents ofdaeanchal were shown lower score. The pH of yogurt byaddition of barley flour (Daeanchal) addition 0 and 20%were 6.66 and 6.40, respectively. The pH of yogurtsupplemented with barley flour tended to be lower thanbefore control which was not added barely flours andoligosaccharide in yogurt. Titratable acidity of yogurt addedbarley flour was higher compared with that of control. Brixof yogurt was decreased during fermentation by lactic acidbacteria. Lightness of yogurt added barley flour (Daeanchal)addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0,5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and8.71 Log CFU/g, respectively. Moreover, the addition ofcolored barley flour was to promote the proliferation oflactic acid bacteria in yogurt. In our research, addition ofcolored barley flours added into the yogurt may also havecontributed to growth of lactic acid bacteria #barley #colored barely #lactic acid bacteria #yogurt