Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage
2009
Kim, K.H., Chungnam National University, Daejeon, Republic of Korea | Hwang, H.R., Chungnam National University, Daejeon, Republic of Korea | Jo, J.E., Chungnam National University, Daejeon, Republic of Korea | Lee, S.Y., Jinhae Agricultural Technology Center, Jinhae, Republic of Korea | Kim, N.Y., Joongbu University, Kumsan, Republic of Korea | Yook, H.S., Chungnam National University, Daejeon, Republic of Korea
This study was performed to examine the quality characteristics of the curd yogurt with different contents (0.5~2.0% (w/v)) of cherry powder (obtained from freeze-dried fruit of Prunus serrulata L. var. spontanea Max. wils.). Yogurt was fermented with two kinds of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus bulgalicus) at 40℃ for 18h. During the period of 14 days of storage (4℃, 14 days), acid production (pH and titratable acidity) of the yogurts increased significantly with the addition of cherry powder. The sugar content of the yogurts prepared with cherry powder increased but cherry powder yogurts presented lower viscosity values than the control. Hunter color values, lightness (L) and yellowness (b) of yogurt colors decreased as the concentration of cherry powder increased, whereas the redness (a) increased. Lactic acid bacteria of yogurts increased with the addition of cherry powder and all samples had increasing levels of lactic bacteria over the storage period. The sensory properties, such as flavor, taste, viscosity, and overall acceptability, of the yogurts containing the 1.0% cherry powder were superior to the control sample. Consequently, the optimal quality achieved in these experiments was yogurt with 1.0% cherry powder added.
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