감자분말 첨가가 요구르트의 발효 특성에 미치는 영향

초록

In this study, three kinds of potato flour, which are Rose valley, Bora valley and Juice Valley, are added with yoghurt to determinate the effects on the fermentation characteristics of yoghurt. Decreasing rate of pH in 1% potato flour added sample was higher than 2% potato flour added sample, and it is the lowest in 1% Juice valley added sample. Increasing rate of acidity in 1% potato flour added sample was higher than 2% potato flour added sample, acidity in 1% Juice valley and Rose valley added samples are the highest in acidity. Growth rate of lactic acid bacteria in 1% added sample was higher than the control and 2% added sample. Viable cells of lactic acid bacteria in 1% added group was higher than the control.

키워드