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논문 기본 정보

자료유형
학술저널
저자정보
Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University) Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) Oh, Yong-Taek (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 & Nutritional Science, College of Natural Sciences, Kosin 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) Kim, Young-Ji (Center for One Health, College of Veterinary Medicine, Konkuk University) Kang, Il-Byung (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 H) Seo, Kun-Ho
저널정보
한국유가공기술과학회 Journal of Milk Science and Biotechnology(한국유가공기술과학회지) 한국유가공학회지 제35권 제1호
발행연도
2017.1
수록면
9 - 15 (7page)

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Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

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