|
KMID : 0380620130450060721
|
|
Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.721 ~ p.726
|
|
|
Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Flour
|
|
Lee Mi-Ja
Kim Kyung-Soon
Kim Yang-Kil
Park Jong-Chul
Kim Hyung-Soon
Choi Jae-Seong
Kim Kee-Jong
|
|
|
Abstract
|
|
|
|
In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. β-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.
|
|
|
KEYWORD
|
|
|
yogurt, whole barley flour, β-glucan, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|