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http://dx.doi.org/10.7318/KJFC/2013.28.4.392

Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle  

Hwang, Suhjung (Department of Food & Nutrition, Sookmyung Women's University)
Jung, Eunkyung (Department of Food & Nutrition, Sookmyung Women's University)
Joo, Nami (Department of Food & Nutrition, Sookmyung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.4, 2013 , pp. 392-400 More about this Journal
Abstract
The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.
Keywords
Roselle (Hibiscus sabdariffa L.); yogurt; optimization; response surface design (RSM); skim milk;
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Times Cited By KSCI : 5  (Citation Analysis)
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