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KMID : 1011620100260030307
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.307 ~ p.313
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Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts
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신정혜:Shin Jung-Hye
김경민:Kim Gyoung-min/강민정:Kang Min-Jung/양승미:Yang Seung-Mi/성낙주:Sung Nak-Ju
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Abstract
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Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at 42℃ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.
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KEYWORD
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black garlic extract(BGE), yogurt, lactic acid bacteria
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