스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성

초록

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extractduring storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. ThepH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease wasdetected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time duringfermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, butdecreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Basedon the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was ratedsomewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, asthe days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar contentshowed a tendency to decrease and then increase.

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