하품곶감 추출물 첨가 요구르트의 품질특성 = The Quality Characteristics of Yogurt Add Supplemented with Low Grade Dried-Persimmon Extracts

다국어 초록 (Multilingual Abstract)

The principal objective of this study was to evaluate the quality characteristics of yogurt to which had been added extracts of low quality dried persimmons, in an attempt to expand the range of use of low-quality dried persimmons. In the results of our sensory evaluation, our optimal results were attained with the addition of 5g of dried persimmon extracts, 90g of water, 20g of oligosaccharide, and 50g of fructose at a specific level of 1000mL. During the 20-day storage period, the pH value of the dried persimmon yogurt was lowest on the 15th day in the control group and the 20th day in the yogurt to which 0.5% extract had been added. The titratable acidity was lowest by a significant margin on the 10th day for all types of yogurt. Viscosity assays showed a stable level of acidity over different storage periods. The number of viable cells demonstrated a trend toward increase with passing time, and the number of viable cells in the dried-persimmon yogurt was higher than that in the control yogurt.

참고문헌 (Reference)

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