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Preparation of Stirred Yoghurt from Milk Added with Korean Loquat (Eriobotrya japonica Lindley)  

Go Jin-Kyoung (Department of Food and Nutrition, Kyungwon University)
Park Shin-In (Department of Food and Nutrition, Kyungwon University)
Publication Information
The Korean Journal of Food And Nutrition / v.18, no.3, 2005 , pp. 200-206 More about this Journal
Abstract
This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing $15\%$ loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing $15\%$ loquat flesh and $20\%$ oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with $15\%$ loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the $15\%$ loquat flesh stirred yoghurt added with $20\%$ oligosaccharide were higher than others.
Keywords
loquat flesh; oligosaccharide; stirred yoghurt; sensory evaluation; texture property;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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