한국조리학회지 (Culinary science and hospitality research)
- 제18권3호
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- Pages.180-190
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- 2012
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
산수유 추출물을 첨가한 요구르트의 품질 특성
Quality Characteristics of Yogurt Added with Sansuyu(Corni Fructus) Extracts
- Kang, Byung-Sun (Dept. of Eco-Friendly Horticulture, Cheonan Yonam College) ;
- Kim, Jang-Ik (School of Culinary Arts, Hospitality Management, Tourism, Seoul Hyundai Technical College) ;
- Moon, Sung-Won (Dept. of Hotel Food Service and Culinary Arts, Youngdong University)
- 투고 : 2011.11.17
- 심사 : 2012.05.29
- 발행 : 2012.06.30
초록
본 연구에서는 산수유 추출물(0, 0.5, 1.0, 1.5, 2.0%)의 첨가가 요구르트의 품질 특성에 미치는 영향을 보기 위하여
In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at