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KMID : 0665220040170020128
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 2 p.128 ~ p.137
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Keeping Quality and Sensory Property of Drinkable Yoghurt Added with Chlorella Extract
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Nam Eun-Sook
Park Shin-In
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Abstract
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For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4^{circ}C and 20^{circ}C for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/mell) were not significantly changed for all drinkable yoghurts during the storage at 4^{circ}C for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/mell) were markedly changed for the storage at 20^{circ}C for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4^{circ}C for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.
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KEYWORD
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chlorella extract, drinkable yoghurt, keeping quality, sensory property
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