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논문 기본 정보

자료유형
학술저널
저자정보
이미자 (농촌진흥청 작물과학원 호남농업연구소) 양지영 (농촌진흥청) 김현영 (농촌진흥청) 송승엽 (농촌진흥청) 서우덕 (농촌진흥청)
저널정보
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제34권 제6호
발행연도
2021.12
수록면
604 - 611 (8page)
DOI
10.9799/ksfan.2021.34.6.604

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초록· 키워드

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In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

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