Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage.
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C. Incorporation of CFE into the yogurt samples resulted in a significant pH reduction and a significant increase in titratable acidity. When evaluating the color of the yogurt, the L*-values were not significantly influenced by CFE supplementation; however, the a*- and b*-values significantly increased with the addition of CFE during storage. The power law and Casson models were applied to assess the flow behavior of CFE-added yogurt samples. The magnitudes of apparent viscosity (ηa,100), consistency index (K), and yield stress (σoc) for 4∼6% CFE yogurt samples were significantly greater than those for the control, indicating that CFE can be used as a thickening agent for yogurt. The sensory test revealed that addition of CFE (2∼4%) to yogurt did not significantly affect the overall scores, but the overall preference score for 6% CFE yogurt was significantly decreased. Based on the data obtained from the present study, we concluded that the concentrations (2∼4%) of CFE could be used to produce a CFE-added yogurt without the significantly adverse effects on the physicochemical and sensory properties.
Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea.
Hyo Ju
HJ
Noh
Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea.
Hye Min
HM
Seo
Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea.
Jun Ho
JH
Lee
Department of Food Science and Engineering, Daegu University, Gyeongbuk 712-714, Korea.
Yoon Hyuk
YH
Chang
Corni fructus; steady shear rheological properties; yogurt