인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Pomegranate peels are agricultural waste that still contains bioactive compounds, such as polyphenols and polysaccharides, which act as natural antioxidants and prebiotics. Polysaccharides exert prebiotic effects by promoting the growth and activity of beneficial lactic acid bacteria. In this study, we aimed to develop a new yogurt product by utilizing pomegranate peel ( Punica granatum L.) extract. The yogurt was made using skim milk powder and the lactic acid bacteria strains Lactobacillus bulgaricus and Streptococcus thermophilus as the main ingredients. The synbiotic yogurt was made using different concentrations of pomegranate peel extract at T0 (control), T1 (0.5%), T2 (1%), and T3 (1.5%). Physical characteristic tests include the pH, syneresis, and water holding capacity. Sensory analysis was conducted on 30 panelists using a 5-point Likert scale with test parameters including aroma, taste, color, and overall acceptability. The results revealed significant differences ( p<0.05 ) in the pH, syneresis, and sensory aroma values of synbiotic yogurt. The addition of pomegranate peel extract to yogurt resulted in an average pH between 4.07 – 4.30, syneresis between 34.80 – 44.38% and aroma value of 3.77 – 4.12. In terms of sensory quality, yogurt with the addition of pomegranate peel extract was almost identical to the control, except for T2 due to its strong sour aroma. In conclusion, synbiotic yogurt with 0.5% pomegranate peel extract was the best of all the treatments. Thus, the pomegranate peel extract formulated into yoghurt can be considered as a functional ingredient to improve yogurt’s physical and sensory characteristics.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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