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Characteristics of Curd Yogurt from Milk Added with Maesil (Prunus mume)  

Lee, Eun-Hee (Department of Food and Nutrition, Kyungwon University)
Nam, Eun-Sook (Department of Agriculture, Korea National Open University)
Park, Shin-In (Department of Food and Nutrition, Kyungwon University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 419-424 More about this Journal
Abstract
Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3% maesil extract crud yogurt added with 20% maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3% maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3% maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3% maesil extract curd yogurts added with 20% maesil flesh were higher than others.
Keywords
maesil (Prunus mume); curd yogurt; sensory evaluation; physical property;
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