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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.35 No.4
- 발행연도
- 2017.1
- 수록면
- 266 - 269 (4page)
이용수
초록· 키워드
오류제보하기
This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.
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등록된 정보가 없습니다.
참고문헌 (10)
참고문헌 신청
FAO / 2009 / How to feed the world in 2050
FAO / 2013 / Edible insects: future prospects for food and feed security
Ji, S. D. / 2015 / Development of processing technology for edible mature silkworm / Journal of Sericultural and Entomological Science 53:38~43
Kim, S. K. / 2017 / Proximate composition and mineral content of five edible insects consumed in Korea / Cy TA-Journal of Food 15:143~146
Lucas-Hattingh, A. / 2004 / Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates / Int. Dairy J 14:47~53
FAO / 2013 / Edible insects: future prospects for food and feed security
Ji, S. D. / 2015 / Development of processing technology for edible mature silkworm / Journal of Sericultural and Entomological Science 53:38~43
Kim, S. K. / 2017 / Proximate composition and mineral content of five edible insects consumed in Korea / Cy TA-Journal of Food 15:143~146
Lucas-Hattingh, A. / 2004 / Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates / Int. Dairy J 14:47~53
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