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Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts  

Shin, Jung-Hye (Namhae Garlic Research Institute)
Kim, Gyoung-Min (Namhae Garlic Research Institute)
Kang, Min-Jung (Namhae Garlic Research Institute)
Yang, Seung-Mi (Department of Hotel Culinary Arts & Bakery, Gyeongnam Provinical Namhae College)
Sung, Nak-Ju (Namhae Garlic Research Institute and Department of Food Science and Nutrition, Gyeongsang National University)
Publication Information
Korean journal of food and cookery science / v.26, no.3, 2010 , pp. 307-313 More about this Journal
Abstract
Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.
Keywords
black garlic extract(BGE); yogurt; lactic acid bacteria;
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Times Cited By KSCI : 7  (Citation Analysis)
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