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논문 기본 정보

자료유형
학술저널
저자정보
Lim, Hyun-Woo (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) Song, Kwang-Young (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) Chon, Jung-Whan (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University) Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University) Seo, Kun-Ho (KU Center for Food Safety and Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
저널정보
한국유가공기술과학회 Journal of Milk Science and Biotechnology(한국유가공기술과학회지) 한국유가공학회지 제37권 제3호
발행연도
2019.1
수록면
177 - 186 (10page)

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Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.

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