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KMID : 0903520050480010060
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 1 p.60 ~ p.64
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Preparation and Quality Characteristics of Curd Yogurt Added with Chlorella
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Sung Yun-Mi
Oh Nam-Soon
Kim Dong-Chung
In Man-Jin
Cho Ja-Rae
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Abstract
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Yogurt base was prepared from skim milk added with 0.2~1.0% (w/v) chlorella powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at 40oC for 12~18h. Quality characteristics of the yogurt were evaluated in terms of acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of chlorella powder stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. After 12h incubation, titratable acidity of chlorella yogurt was 1.16~1.33% and was higher than that (1.02%) of yogurt made with only skim milk. However, the viscosity of yogurt was decreased by the addition of chlorella powder. The sensory score of yogurt added with 0.2% chlorella powder was similar to ordinary yogurt in taste and overall acceptability. When chlorella yogurt was kept at 4oC for 15 days, its quality-keeping properties except for number of viable cells were relatively good. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.2%.
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KEYWORD
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chlorella, yogurt, lactic acid bacteria, viscosity
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