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
- 발행연도
- 2014.12
- 수록면
- 601 - 608 (8page)
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초록· 키워드
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This study evaluates changes in yogurt with Ulmus davidiana var. japonica (U. davidiana) in terms of its physicochemical, microbial, and sensory properties during storage. The pH value and mean microbial counts of this yogurt with 0.2 to 0.8% of U. davidiana added ranged from 4.1 to 4.3 and from 1.4 x 10<SUP>8</SUP> to 2.3 x 10<SUP>8</SUP> cfu/mL, respectively, during storage at 7oC for 16d. In terms of its color, the L value was significantly higher in the control and U. davidiana yogurt 0.2 to 0.4% up to 4 d, than other yogurt samples, and the b value was influenced by the addition of U. davidiana over 0.6% throughout the storage. According to a sensory test, there was a significant difference in the yellowness score between U. davidiana yogurt and the control, but earthy, and bitterness, and viscosity scores were similar. Overall acceptability was not significantly influenced after 8 d of storage in all yogurt samples, including the control. According to these results, concentrations (0.2 and 0.4%) of U. davidiana yogurt had no significantly adverse effects on its physicochemical, microbial, and sensory properties.
목차
ABSTRACT
I. Introduction
II. Materials and Methods
III. Results and Discussion
IV. Summary and Conclusion
References
참고문헌 (18)
참고문헌 신청
1. [학술지(정기간행물)] - Ahn J / 2010 / Antioxidant activity and protective effect on DNA damage of extracts from Ulmus davidiana var. japonica / J East-West Med 10 : 9 ~ 16
2. [학술지(정기간행물)] - 안유진 / 2013 / Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk / 한국축산식품학회지 33 (1) : 9 ~ 15
3. [학술지(정기간행물)] - Amaya-Liano SL / 2008 / Acid thinned jicama and maize starches as fat substitute in stirred yogurt / LWT-Food Sci Technol 41 : 1274 ~ 1281
4. [학술지(정기간행물)] - Antonov YA / 1996 / Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatine on aqueous media / Food Hydrocolloid 10 : 1 ~ 9
5. [학술지(정기간행물)] - Garcia-Perez FJ / 2005 / Effect of orange fiber addition on yogurt color during fermentation and cold storage / Color Res Appl 30 : 457 ~ 463
2. [학술지(정기간행물)] - 안유진 / 2013 / Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk / 한국축산식품학회지 33 (1) : 9 ~ 15
3. [학술지(정기간행물)] - Amaya-Liano SL / 2008 / Acid thinned jicama and maize starches as fat substitute in stirred yogurt / LWT-Food Sci Technol 41 : 1274 ~ 1281
4. [학술지(정기간행물)] - Antonov YA / 1996 / Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatine on aqueous media / Food Hydrocolloid 10 : 1 ~ 9
5. [학술지(정기간행물)] - Garcia-Perez FJ / 2005 / Effect of orange fiber addition on yogurt color during fermentation and cold storage / Color Res Appl 30 : 457 ~ 463
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UCI(KEPA) : I410-ECN-0101-2016-594-001574370