한국축산식품학회지 (Food Science of Animal Resources)

  • 제32권5호
  • /
  • Pages.553-560
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  • 2012
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage

  • Ahn, Yu-Jin (Department of Food Science and Technology, Sejong University) ;
  • Ganesan, Palanivel (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • 투고 : 2012.06.26
  • 심사 : 2012.09.01
  • 발행 : 2012.10.31
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초록

This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at $4^{\circ}C$ for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p<0.05). Higher concentrations (0.15, and 0.20%) NPPS-added yogurt showed greater antiradical scavenging activity. The LAB counts were ranged from $9.00{\times}10^8$ to $1.10{\times}10^9$ and $1.30{\times}10^9$ to $9.10{\times}10^8$ CFU/mL in 0.05% and 0.20% NPPS-added yogurts, respectively. In sensory testing, 0.05 and 0.10% NPPS-added yogurt showed similar results to the control in whey-off, grainy texture, and overall acceptability. Yellowness and astringent scores increased with increasing addition of NPPS or PPS to the yogurt irrespective of its storage times. Peanut and beany flavors were lower during the storage for 0.05 and 0.10% NPPS-added yogurt. Based on the data obtained from the present study, it was concluded that 0.05 and 0.10%, w/v of NPPS could be used to produce NPPS-added yogurt without significant adverse effects on the physicochemical and sensory properties, but with an enhanced functional value added to the yogurt.

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참고문헌

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피인용 문헌

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  2. Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound-treatment using response surface methodology vol.51, pp.4, 2016, https://doi.org/10.1111/ijfs.13036
  3. Influence of nanopowdered peanut sprouts in collagen-induced arthritic mice vol.23, pp.6, 2014, https://doi.org/10.1007/s10068-014-0283-1
  4. Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology vol.51, pp.8, 2016, https://doi.org/10.1111/ijfs.13099
  5. Comparison of polyphenol content and antiradical scavenging activity in methanolic extract of nanopowdered and powdered peanut sprouts vol.55, pp.6, 2012, https://doi.org/10.1007/s13765-012-2199-x
  6. Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.9