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KMID : 0613820040140050788
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Journal of Life Science
2004 Volume.14 No. 5 p.788 ~ p.793
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Supplemented Effect of Salicornia herbacea Extract Powder on Preparation and Quality Characteristics of Fermented Milk Product
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Jeong Chan-Young
Ryu Jin-Su
Choi Chung-Kuk
Jeon Beong-Sam
Park Jeong-Won
Kim Beom-Kyu
Shin Gab-Gyun
Bae Dong-Won
Cha Jae-Young
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Abstract
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Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0～0.4% (w/v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37℃ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6℃ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.
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KEYWORD
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Salicornia herbacea, fermented milk, Lactobacillus acidophilus, Streptococcus thermophillus, Bifidobacterium longum
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