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KMID : 1024420220260010036
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Food Engineering Progress
2022 Volume.26 No. 1 p.36 ~ p.43
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Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yogurt During Cold Storage
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Lim Seung-Yong
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Abstract
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This research aims to investigate pudding with grain-added yogurt for its quality characteristics and viability during cold storage. The yogurt was fermented until its pH was 5.10±0.05 after inoculating the probiotic strain (Bifidobacterium lactis, BB-12) into the milk base containing grains. The yogurt was added to prepare probiotic puddings.
During cold storage of the puddings at 4±1oC for 4 week, the quality characteristics (pH, acidity, texture) and the viability of BB-12 in pudding were determined and compared to control (only milk base). As a result, MR had a significantly lower pH and higher acidity than those of other samples. In texture properties, including hardness, gumminess, and chewiness, MSIR showed the significantly highest value, and the pudding with inulin was significantly higher than rice flour in all textures. For the viability of BB-12, pudding with milk was significantly lower than pudding containing milk and soymilk, suggesting that soymilk helps maintain viability. MR showed significantly higher viability than MI in the milk-based pudding, indicating that rice flour is more effective than inulin.
Therefore, the addition of soymilk, inulin, and rice can maintain quality characteristics and viability of BB-12 in the pudding.
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KEYWORD
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pudding, grain-added yogurt, viability, quality properties, Bifidobacterium lactis
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