단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이숙영 | - |
dc.contributor.author | 이정은 | - |
dc.date.available | 2019-07-16T03:58:37Z | - |
dc.date.issued | 2005 | - |
dc.identifier.issn | 2287-1780 | - |
dc.identifier.issn | 2287-1772 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/28187 | - |
dc.description.abstract | The storage characteristics of frozen soy yogurt prepared with hydrolyzed soy protein isolates were evaluated. In order to facilitate lactic fermentation bacteria grow and produce lactic acid as fast rate as possible, soy protein isolate(SPI) was hydrolyzed using two kinds of proteases; bromelain and -chymotrypsin. The cultural systems employed thereafter for lactic fermentations were Bifidobacterium bifidum or B. bifidum and Lactobacillus bulgaricus. The viable cell counts, normal- and bile acid tolerances from the mixed cultures of B. bifidum and L. bulgaricus decreased sharply during the initial first 3 days of frozen storage and then showed a gradual decrease thereafter. Melt-down percent of the all frozen products have been favorably affected as was shown by less melting at raised testing temperature during 28 days of frozen storage except for the initial 3 days during which a minor change has been observed. Among the various volatile flavor components, the contents of acetaldehyde, acetone, diacetyl and methanol generally increased during the frozen storage. In sensory test, the frozen soy yogurt prepared with -chymotrypsin and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel. | - |
dc.format.extent | 8 | - |
dc.publisher | 한국식품조리과학회 | - |
dc.title | 단백분해효소와 starter culture의 종류에 따른 frozen soy yogurt의 저장성 | - |
dc.title.alternative | Storage characteristics of frozen soy yogurt prepared with different proteolytic enzymes and starter cultures | - |
dc.type | Article | - |
dc.identifier.bibliographicCitation | 한국식품조리과학회지, v.21, no.2, pp 217 - 224 | - |
dc.identifier.kciid | ART001121149 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 224 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 217 | - |
dc.citation.title | 한국식품조리과학회지 | - |
dc.citation.volume | 21 | - |
dc.publisher.location | 대한민국 | - |
dc.subject.keywordAuthor | frozen soy yogurt | - |
dc.subject.keywordAuthor | soy protein isolate | - |
dc.subject.keywordAuthor | protease | - |
dc.subject.keywordAuthor | starter culture | - |
dc.subject.keywordAuthor | storage | - |
dc.subject.keywordAuthor | frozen soy yogurt | - |
dc.subject.keywordAuthor | soy protein isolate | - |
dc.subject.keywordAuthor | protease | - |
dc.subject.keywordAuthor | starter culture | - |
dc.subject.keywordAuthor | storage | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194
COPYRIGHT 2019 Chung-Ang University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.