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자료유형
학술저널
저자정보
Kim, Se-Hyung (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) Chon, Jung-Whan (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) Song, Kwang-Young (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University) Jeong, Dongkwan (Dept. of Food and Nutrition, Kosin University) Seo, Kun-Ho (Center for KU Food Safety and Department of Public Health, College of Veterinary Medicine, Konkuk University)
저널정보
한국유가공기술과학회 Journal of Milk Science and Biotechnology(한국유가공기술과학회지) 한국유가공학회지 제37권 제2호
발행연도
2019.1
수록면
102 - 107 (6page)

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The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita's (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita's oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita's oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita's oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita's oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita's oil in promoting human health.

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