Browse > Article
http://dx.doi.org/10.3746/jkfn.2009.38.9.1229

Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage  

Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Hwang, Hye-Rim (Dept. of Food and Nutrition, Chungnam National University)
Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University)
Lee, Sang-Young (Jinhae Agricultural Technology Center)
Kim, Na-Young (Dept. of Food and Nutrition, Joongbu University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.9, 2009 , pp. 1229-1236 More about this Journal
Abstract
This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5$\sim$2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at $40^{\circ}C$ for 18h. During the period of 14 days of storage ($4^{\circ}C$, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.
Keywords
fruit of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.); yogurt; antioxidative activities; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By SCOPUS : 4
연도 인용수 순위
1 Gilliland ES. 1989. Aciphilus milk products, review of potential benefits to consumer. J Dairy Sci 72: 2483-2489   DOI
2 Ahn YT, Lim KS, Huh CS. 2006. Current state of functional yogurt in Korea. J Korean Dairy Technol Sci 24: 29-42   과학기술학회마을
3 Lee YW. 1997. Effect of fermented milk on the blood cholesterol level of Korean. J Food Hyg Safety 12: 83-95   과학기술학회마을
4 Kim EA, Baick SC, Chung WHA. 2002. Study on growth inhibition of Escherichia coli and Salmonella typhimurium by lactic acid bacteria. J Anim Sci & Technol 44: 491-498   DOI   ScienceOn
5 Vesely R, Negri R, Bianchi Salvadori B, Lavezzari D, De Sirnone C. 1985. Influence of a diet additioned with yogurt on the mouse immune system. EOS J Immunoz Immunopharmacol 1: 30-35
6 Kim KH, Ko YT. 1993. The preparation if yogurt from milk and cereals. Korean J Food Sci Technol 25: 130-135   과학기술학회마을
7 Jung HA, Kim AR, Chung HY, Choi JS. 2002. In vitro antioxidant activity of some selected Prunus species in Korea. Arch Pharm Res 25: 865-872   과학기술학회마을   DOI   ScienceOn
8 산림청. 2008. 간추린 임업 통계, 가로수 심기현황. 2008. 9, p 84
9 AOAC. 1990. Official Methods Analysis. 15th ed. Association of Official Analytical Chemists, Inc., Virginia, USA. p 918
10 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200   DOI   ScienceOn
11 Chamber JV. 1979. Culture and processing techniques important to the manufacture of good quality yogurt. J Cult Dairy Prod 14: 28-34
12 Kroger M, Weaver JC. 1973. Confusion about yogurt compositional and otherwise. J Milk Food Tech 36: 388-394   DOI
13 Shin YS, Lee SK, Kim DH. 1993. Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J Food Sci Technol 25: 666-671   과학기술학회마을
14 Ramaswany HS, Basak S. 1991. Rheology of stirred yoghurts. J Texture Studies 22: 231-241   DOI
15 Rasic JL, Kurmann JA. 1978. Yogurt. Technical Dairy Publishing House, Copenhagen, Denmark. p 369-380
16 Yoshiharu S, Riichiro O. 2004. Antioxidant activity and optimal manufacturing conditions of purple sweet potato lactic acid bacteria drink. Food Sci Technol Res 10: 447-452   DOI
17 Cort WM. 1974. Antioxidant activity of tocopherols and ascorbyl palmitate and ascorbic acid and their mode of action. J Am Oil Chem Soc 51: 321-325   DOI
18 Bae HC, Cho IS, Nam MS. 2005. Effect of the biological function of yogurt added with Lyceum Chinense miller extract. Korean J Ani Sci Tech 47: 1051-1058   DOI   ScienceOn
19 Ko YT. 1997. The preparation of yogurt from egg white powder and milk products. Korean J Food Sci Technol 29: 546-554   과학기술학회마을
20 Jeong EJ, Bang BH. 2003. The effect on the quality of yogurt added water extracted from sea tangle. Korean J Food Nutr 16: 66-71   과학기술학회마을
21 Kim JW, Lee JY. 1997. Preparation and characteristics of yogurt from milk added with box thom (Licium Chineses miller). Korean J Dairy Sci 19: 189-200
22 Sung YM, Cho JR, Oh NS, Kim CK, In MJ. 2005. Preparation and quality characteristics of curd yogurt added with chlorella. Korean J Soc Appl Biol Chem 48: 60-64   과학기술학회마을
23 Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanum Miquel juice. Korean J Culinary Research 12: 195-205   과학기술학회마을
24 Lee YJ, Kim SI, Han YS. 2008. Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J Food & Nutr 21: 135-142   과학기술학회마을
25 유태종. 1988. 식품보감. 문운당, 서울. p 175
26 Kang GG, Lee EH. 1997. Effect of sikhane on the quality of yoghurt. J Agric Res Inst (Chinju Nat Univ) 10: 105- 1099
27 Cho YS, Cha JY, Kwon OC, Ok M, Shin SR. 2003. Preparation of yogurt supplemented with sweet persimmon powder and quality characteristics. Korean J Food Preserv 10: 175-181   과학기술학회마을
28 Jung GT, Ju IO. 1997. Studies on the preparation of yogurt from milk added purple sweet potato powder. Korean J Food & Nutr 10: 457-461   과학기술학회마을
29 Kim HJ, Ko JE. 1990. Study on preparation of yogurt milk and soy protein. Kor J Food Cis Technol 22: 700-706   과학기술학회마을
30 Ayebo AD, Shahani KM, Dam R. 1981. Antitumor component( s) of yogurt. Fractionation J Dairy Sci 64: 2318-2323   DOI
31 Ahn TS. 1999. Loosing the constipation by capsulated yogurt. Korean J Microbiol 35: 94-97   과학기술학회마을
32 Son CW, Shin YM, Shim HJ, Kim MH, Kim MY, Lee KJ, Kim MR. 2008. Changes in the quality characteristics and antioxidant activities of yoghurts containing spirulina during storage. J East Asian Soc Dietary Life 18: 95-103   과학기술학회마을
33 Cho IS, Bae HC, Nam MS. 2003. Fermentation properties of yogurt added by Lycii fructus, Lycii Folium and Lycii cortex. Korean J Food Sci Ani Resour 23: 250-261   과학기술학회마을
34 Cho EJ, Nam ES, Park SI. 2004. Effect of chlorella extract on quality characteristics of yoghurt. Korean J Food Nutr 17: 1-7   과학기술학회마을
35 Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. 2008. Antioxidant activity of yogurt supplemented with red ginseng extract. Korean J Food Cookery Sci 24: 358-366   과학기술학회마을
36 Cho JR, Kim JH, In MJ. 2007. Effect of garlic powder on preparation and quality characteristics of yogurt. J Korean Soc Appl Biol Chem 50: 48-52   과학기술학회마을
37 Cho YS, Kim SI, Han YS. 2008. Effect of slander glasswort yogurt on quality during storage. Korean J Food Cookery Sci 24: 212-221   과학기술학회마을
38 Choi DY, Do JH, Lee KS, Yang CB. 1994. Changes in hydrogen donating activities of the extract from Hololeion maximowiczii root by drying methods. Korean J Food Sci Technol 26: 147-151   과학기술학회마을