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http://dx.doi.org/10.3839/jabc.2018.044

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

Kim, Dong Chung (Department of Chemical Engineering, Chungwoon University)
Won, Sun Im (Department of Human Nutrition and Food Science, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.61, no.4, 2018 , pp. 315-320 More about this Journal
Abstract
This study was carried out to determine the effect of enzymatically saccharified Korean rice wine lees powder (eKRWLP) on the quality characteristics and storage stability of curd yogurt. Yogurt with different contents [0.5-2.0% (w/w)] of eKRWLP was incubated with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum) at $40^{\circ}C$ for 18 h. The production of acid measured at pH and titratable acidity of yogurts increased with increasing eKRWLP content. After 12 h fermentation, titratable acidity of eKRWLP yogurt was 0.77-0.90% and was higher than that (0.72%) of yogurt made without eKRWLP. The viable cell counts of lactic acid bacteria in eKRWLP yogurts were increased in proportion to the addition of eKRWLP, and increased up to 8.01-8.13 log CFU/g after 12 h incubation. The repressive effect of whey separation in eKRWLP yogurt curd significantly decreased than that in Korean rice wine lees powder (KRWLP) yogurt. With sensory evaluation, yogurt with 0.5% eKRWLP obtained the highest scores among all eKRWLP yogurts. When eKRWLP yogurts and the control preparations fermented for 12 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed and the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 16 days.
Keywords
Fermentation characteristics; Saccharified Korean rice wine lees powder; Storage stability; Yogurt;
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Times Cited By KSCI : 2  (Citation Analysis)
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