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KMID : 0665220050180030200
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 3 p.200 ~ p.206
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Preparation of Stirred Yoghurt from Milk Added with Korean Loquat (Eriobotrya japonica Lindley)
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Park Shin-In
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Abstract
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This study was performed to develop a functional stirred yoghurt prepared from skim milk added with loquat(Eriobotrya japonica Lindley). Skim milk containing 15% loquat extract was fermented by the mixed strains of Streptococcus thermophilus and Lactobacillus acidophilus, and then loquat flesh and oligosaccharide were added to the yoghurt base. Sensory scores of the stirred yoghurt containing 15% loquat flesh and 20% oligosaccharide were higher than other groups in sweet taste, sour taste and overall acceptability. When the levels of oligosaccharide of the stirred yoghurts added with 15% loquat flesh were increased, the L value(brightness) and a value (redness) of the stirred yoghurt decreased, but the b value(yellowness) increased. The hardness, springiness, cohesiveness, gumminess and resilience of the 15% loquat flesh stirred yoghurt added with 20% oligosaccharide were higher than others.
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KEYWORD
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loquat flesh, oligosaccharide, stirred yoghurt, sensory evaluation, texture property
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