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http://dx.doi.org/10.22424/jmsb.2019.37.3.177

Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes  

Lim, Hyun-Woo (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Song, Kwang-Young (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University)
Seo, Kun-Ho (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.37, no.3, 2019 , pp. 177-186 More about this Journal
Abstract
Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.
Keywords
Raphanus raphanistrum subsp. sativus (radish); organoleptic characteristics; dairy products; diabetes;
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