• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.562-568
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• 2016

This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33~0.44). The values for apparent viscosity ($0.34{\sim}0.47Pa{\cdot}s$), consistency index ($4.48{\sim}10.25Pa{\cdot}s^n$), yield stress (6.56~17.61 Pa), storage modulus (47.96~75.21 Pa), and loss modulus (19.79~26.06 Pa) for 0.1~0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.