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A Study on Manufacturing Black Soybean Yogurt  

Bang, Byung-Ho (Division of Food Science, Eulji University)
Jeong, Eun-Ja (Division of Food Science, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.20, no.3, 2007 , pp. 289-294 More about this Journal
Abstract
For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.
Keywords
yogurt; black soybean; black soybean yogurt; functional yogurt;
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Times Cited By KSCI : 11  (Citation Analysis)
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