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논문 기본 정보

자료유형
학술저널
저자정보
Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University) Oh, Yong-Taek (Center for One Health, College of Veterinary Medicine, Konkuk University) Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) Kim, Yun-Gyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) Kang, Il-Byung (Center for One Health, College of Veterinary Medicine, Konkuk University) Kim, Young-Ji (Center for One Health, College of Veterinary Medicine, Konkuk University) Park, Jin-Hyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) Chang, Ho-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) Lim, Hyon-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University) Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) Jeong, Dong-Kwan (Dept. of Food & Nutritiona) Seo, Kun-Ho
저널정보
한국유가공기술과학회 Journal of Milk Science and Biotechnology(한국유가공기술과학회지) 한국유가공학회지 제35권 제1호
발행연도
2017.1
수록면
1 - 7 (7page)

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Made using a natural mixed starter of lactic acid bacteria and yeast, Koumiss is a slightly alcoholic fermented mare's milk beverage, and a traditional drink of the nomadic populations of Central Asia. Cichorium intybus L. (chicory) is a sedative with potential cardioactive properties, and its oligosaccharides are beneficial in maintaining healthy gastrointestinal flora. Hence, in this study, we have generated a functional Koumiss containing two different concentrations of chicory. After fermentation of the Koumiss premix, the TA increased to 0.85~0.88%, and the pH decreased to ~4.3. The addition of either concentration of chicory had no significant effect on pH and TA. However, the taste, flavor, color, texture, and overall acceptability decreased in proportion to the added amount of chicory. This study has provided the first data on Koumiss supplemented with chicory. The results could be useful in developing high-quality Koumiss with functional activity using chicory, and allowing large-scale industrial production. Further studies are needed to determine if chicory root extract is beneficial for lifestyle-related diseases.

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