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KMID : 0665220050180030192
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 3 p.192 ~ p.199
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Sensory Property and Keeping Quality of Curd Yoghurt Added with Loquat (Eriobotrya japonica Lindley) Extract
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Park Shin-In
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Abstract
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Quality characteristics of curd yoghurt containing loquat extract were evaluated in terms of sensory properties and quality-keeping properties(number of viable cells, pH, titratable acidity). Curd yoghurts were prepared from 10%(w/v) skim milk added with 10~20%(v/v) loquat extract and fermented by the mixed culture of Streptococcus thermophilus and Lactobacillus acidophilus(1:1) at 37^{circ}C for 12 hours. The results of sensory evaluation of curd yoghurts indicated that flavor, sweet taste, sour taste, aftertaste and overall acceptability of the curd yoghurts with addition of loquat extract showed higher preference than a curd yoghurt with only skim milk. And the curd yoghurt containing 15% loquat extract added 20~25%(w/v) oligosaccharide had the higher sensory scores in sweet taste, sour taste, aftertaste and overall acceptability among the treatments. When the curd yoghurts added with 15% loquat extract were kept at 4^{circ}C;and;20^{circ}C for 31 days, the number of viable cell counts of the lactic acid bacteria were slightly higher than those in the curd yoghurt with no addition of loquat extract. And also the pH and titratable acidity of all yoghurts were not significantly changed during the storage at 4^{circ}C for 31 days, while the pH and titratable acidity were remarkedly changed during the yoghurts stored at 20^{circ}C for 31 days. The keeping quality of the curd yoghurts with addition of 15% loquat extract was relatively good at 4^{circ}C and 20^{circ}C for 31 days.
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KEYWORD
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loquat extract, oligosaccharide, curd yoghurt, quality-keeping property, sensory evaluation
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