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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0.5, and 0.7%) (w/v) during the storage at $7^{\circ}C$ for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p<0.05). The lactic acid bacteria (LAB) counts ranged from $3.0{\times}10^9$ to $1.3{\times}10^9$ and $2.2{\times}10^9$ to $1.1{\times}10^9CFU/mL$ in 0.3% NPG and PG-added yogurts, respectively. Increased storage period showed decrease in LAB counts irrespective of the type of ginseng powder and storage period. In sensory test, 0.1 and 0.3% NPG-added yogurt showed similar results to control in yellowness, viscosity, and bitterness. Based on the data obtained from the present study, it was concluded that the concentrations 0.1 and 0.3% (w/v) of NPG could be used to produce NPG-added yogurt without significant adverse effects on physicochemical and sensory properties, and enhance functional value of yogurt.
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참고문헌 (19)
참고문헌 신청
안유진 / 2013 / Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk / 한국축산식품학회지 33(1):9~15
Aportela-Palacios, A. / 2005 / Rheological and physicochemical behavior of fortified yogurt with fiber and calcium / J. Texture Stud 36:333~349
Brand-Williams, W. / 1995 / Use of a free radical method to evaluate antioxidant activity / Lebensm.- Wiss u- Technol 28:25~30
Brennan, C. S / 2008 / Carbohydratebased fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin / Int. J. Food Sci. Technol 43:824~833
Fernandez-Garcia, E / 1998 / The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt / J. Dairy Sci 81:655~663
Aportela-Palacios, A. / 2005 / Rheological and physicochemical behavior of fortified yogurt with fiber and calcium / J. Texture Stud 36:333~349
Brand-Williams, W. / 1995 / Use of a free radical method to evaluate antioxidant activity / Lebensm.- Wiss u- Technol 28:25~30
Brennan, C. S / 2008 / Carbohydratebased fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin / Int. J. Food Sci. Technol 43:824~833
Fernandez-Garcia, E / 1998 / The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt / J. Dairy Sci 81:655~663
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