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http://dx.doi.org/10.5851/kosfa.2013.33.6.806

Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine  

Lee, Jai-Sung (Department of Animal Science and Technology, Sunchon National University)
Choi, Hee-Young (Imsil Institute of Cheese Science)
Bae, Inhyu (Department of Animal Science and Technology, Sunchon National University)
Publication Information
Food Science of Animal Resources / v.33, no.6, 2013 , pp. 806-816 More about this Journal
Abstract
This study was conducted to evaluate the quality characteristics of yoghurt added with 1.0%, 3.0% and 5.0% Bokbunja wine (BW) during the preparation of yoghurt. Changes of lactic acid bacterial population, pH, and total titratable acidity (TA) were monitored during the fermentation and storage of yoghurt. The pH was decreased in all the treatments, also TA and viscosity were gradually increased during the fermentation. The viscosity of yoghurt added with 5.0% BW was higher than another group. The sensory test, total phenolic acid and the anthocyanins content of the yoghurt were measured. The results of this analysis showed that higher amounts of total TA, viscosity, lactic acid bacterial population, total phenolic acid content and sensory test were observed in the yoghurt supplemented with the BW than those of yoghurt not supplemented with the BW. Sensory scores in yoghurt added 5.0% BW were significantly higher than the other groups in taste. When the BW yoghurt was kept at $4^{\circ}C$ for 12 d, its quality-keeping properties were relatively good. The combined results of this study suggest that yoghurt supplementing with BW produces additional nutrients while maintaining the flavor and quality.
Keywords
Bokbunja wine; Rubus coreanus Miquel; yoghurt; fermentation; anthocyanin;
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