풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성 = Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu

다국어 초록 (Multilingual Abstract)

In this study, yogurt containing immature Citrus unshiu juice (ICJ) at 0, 1, 5, and 10% ratio was prepared to measure the antioxidant activity and physicochemical quality characteristics of the yogurt. In addition, the changes in the pH, titratable acidity and changes in sugar content of the immature Citrus unshiu yogurt were measured while being stored at room temperature for 3 days. Overall, the pH exhibited the tended of decreasing as time passed. As the amount of ICJ added increased, the pH of yogurt showed a tendency to decrease, and on the third day of storage, the yogurt with 10% ICJ added a significantly lower pH than the control group(p<0.05). The titratable of immature Citrus unshiu yogurt showed significantly higher values on the third day of storage compared to the zero day of storage(p<0.05). The sugar content of immature Citrus unshiu yogurt did not show any significant difference regardless of the amount of ICJ added and storage period(p>0.05). In the case of viscosity, compared to the control group and yogurt added with 1% of ICJ, a significantly lower value was observed in the yogurt with 10% addition(p<0.05). The total polyphenol contents and DPPH radical scavenging activity were increased according to the amount of ICJ added.