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http://dx.doi.org/10.3839/jabc.2016.058

Preparation and characteristics of yogurt added with Korean rice wine lees powder  

Kim, Dong Chung (Department of Integrated Materials Engineering, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.59, no.4, 2016 , pp. 345-349 More about this Journal
Abstract
This study was performed to evaluate the quality characteristics of curd yogurt with different contents [0.5~2.0% (w/w)] of Korean rice wine lees powder (KRWLP). Yogurt was fermented with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophiles) at $40^{\circ}C$ for 15 h. Acid production (pH and titratable acidity) of yogurts increased with increasing KRWLP content. After 12 hours fermentation, titratable acidity of KRWLP yogurt was 1.19~1.29 % and was higher than that (1.07 %) of yogurt made without KRWLP. And also, the number of viable lactic acid bacterial cell increased and the culture time to obtain maximum number of lactic acid bacteria cell decreased with the addition of KRWLP. The curd stability in yogurt was significantly enhanced by repression of whey separation in KRWLP yogurt. In sensory evaluation, there was a similar preference for KRWLP yogurts and the control. These results suggest that KRWLP can be used as foodstuff to improve the quality characteristics of yogurt.
Keywords
Curd stability; Fermentation characteristics; Korean rice wine lees powder; Yogurt;
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Times Cited By KSCI : 20  (Citation Analysis)
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