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KMID : 1134820160450040562
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.562 ~ p.568
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Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract
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Yoon Mi-Ra
Seo Jeong-Yun
Ryu Ga-Eun
Kim Yeon-Ho
Seo Moon-Cho
Chang Yoon-Hyuk
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Abstract
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This study investigated the effects of Yuza pectin extract (0, 0.1, 0.15, and 0.2%, w/v) on the physicochemical, microbial, rheological, and sensory properties of yogurt. Pectin extract was extracted from Yuza peel by using citrate after juicing the flesh. The total sugar content of Yuza pectin was 89.07%. The pH of Yuza pectin extract-added yogurt was 4.43. All Yuza pectin extract-added yogurt samples showed shear-thinning flow behaviors (n=0.33∼0.44). The values for apparent viscosity (0.34∼0.47 Pa?s), consistency index (4.48∼10.25 Pa?sn), yield stress (6.56∼17.61 Pa), storage modulus (47.96∼75.21 Pa), and loss modulus (19.79∼26.06 Pa) for 0.1∼0.2% (w/v) Yuza pectin extract-added yogurt were considerably higher than those of the control. These result indicated that Yuza pectin extract could enhance steady and dynamic shear rheological properties of yogurt. The sensory scores of Yuza pectin extract-added yogurt were higher than those of the control.
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KEYWORD
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Yuza pectin extract, yogurt, physicochemical property, rheological property, sensory property
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