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KMID : 0380619920240050470
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.470 ~ p.476
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Effect of Storage Period of Rice on Quality of Rice Added Yogurt
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Abstract
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The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at 5℃ for 15 days, its keeping quality was relatively good and was not markedly aff; cted by storage period of rice.
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