지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.18 No.1
- 발행연도
- 2013.3
- 수록면
- 45 - 49 (5page)
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초록· 키워드
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This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2~6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4℃. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a significant increase in titratable acidity. When evaluating the color of the yogurt, the L<SUP>*</SUP>-values were not significantly influenced by CFE supplementation; however, the a<SUP>*</SUP>- and b<SUP>*</SUP>-values significantly increased with the addition of CFE during storage. The power law and Casson models were applied to assess the flow behavior of CFE-added yogurt samples. The magnitudes of apparent viscosity (η<SUB>a,100</SUB>), consistency index (K), and yield stress (σ<SUB>oc</SUB>) for 4~6% CFE yogurt samples were significantly greater than those for the control, indicating that CFE can be used as a thickening agent for yogurt. The sensory test revealed that addition of CFE (2~4%) to yogurt did not significantly affect the overall scores, but the overall preference score for 6% CFE yogurt was significantly decreased. Based on the data obtained from the present study, we concluded that the concentrations (2~4%) of CFE could be used to produce a CFE-added yogurt without the significantly adverse effects on the physicochemical and sensory properties.
목차
ABSTRACT
INTRODUCTION
MATERIAS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
REFERENCES
참고문헌 (19)
참고문헌 신청
1. [학술지(정기간행물)] - Staffolo MD / 2004 / Influence of dietary fiber addition on sensory and rheological properties of yogurt / Int Dairy J 14 : 263 ~ 268
2. [학술지(정기간행물)] - Zare F / 2011 / Microbial, physical and sensory properties of yogurt supplemented with lentil flour / Food Res Int 44 : 2482 ~ 2488
3. [학술지(정기간행물)] - Kwon SH / 2010 / Apoptotic action of ursolic acid isolated from Corni fructus in RC-58T/h/SA#4 primary human prostate cancer cells / Bioorg Med Chem Lett 20 : 6435 ~ 6438
4. [학술지(정기간행물)] - Wang MY / 2010 / Investigation on the morphological protective effect of 5-hydroxymethylfurfural extracted from wine-processed Fructus corni on human L02 hepatocytes / J Ethnophamacol 130 : 424 ~ 428
5. [학술지(정기간행물)] - Yamabe N / 2010 / Evaluation of loganin, iridoid glycoside from Corni Fructus, on hepatic and renal glucolipotoxicity and inflammation in type 2 diabetic db/db mice / Eur J Pharmacol 648 : 179 ~ 187
2. [학술지(정기간행물)] - Zare F / 2011 / Microbial, physical and sensory properties of yogurt supplemented with lentil flour / Food Res Int 44 : 2482 ~ 2488
3. [학술지(정기간행물)] - Kwon SH / 2010 / Apoptotic action of ursolic acid isolated from Corni fructus in RC-58T/h/SA#4 primary human prostate cancer cells / Bioorg Med Chem Lett 20 : 6435 ~ 6438
4. [학술지(정기간행물)] - Wang MY / 2010 / Investigation on the morphological protective effect of 5-hydroxymethylfurfural extracted from wine-processed Fructus corni on human L02 hepatocytes / J Ethnophamacol 130 : 424 ~ 428
5. [학술지(정기간행물)] - Yamabe N / 2010 / Evaluation of loganin, iridoid glycoside from Corni Fructus, on hepatic and renal glucolipotoxicity and inflammation in type 2 diabetic db/db mice / Eur J Pharmacol 648 : 179 ~ 187
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UCI(KEPA) : I410-ECN-0101-2014-510-003115873