Journal of Dairy Science and Biotechnology

  • 제34권1호
  • /
  • Pages.51-57
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  • 2016
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  • 2733-4554(pISSN)
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  • 2733-4562(eISSN)
한국낙농식품응용생물학회 (Korean Society of Dairy Science and Biotechnology)
권호 표지

스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성

Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract

  • 김하나 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 윤지우 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 문선아 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 최승배 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 서용민 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 박준홍 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 주진우 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 안성일 (강원대학교 동물생명과학대학 축산식품과학전공) ;
  • 김거유 (강원대학교 동물생명과학대학 축산식품과학전공)
  • Kim, Ha-Na (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Yoon, Ji-Woo (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Moon, Seon-Ah (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Choi, Sung-Bae (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Seo, Yong-Min (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Park, Junhong (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Jhoo, Jin-Woo (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Ahn, Sung-Il (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Gur-Yoo (Animal Products Food Science Program, College of Animal Life Sciences, Kangwon National University)
  • 투고 : 2016.02.02
  • 심사 : 2016.03.05
  • 발행 : 2016.03.31
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초록

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.

키워드

참고문헌

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