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( Hyun-woo Lim ),( Kwang-young Song ),( Jung-whan Chon ),( Dongkwan Jeong ),( Kun-ho Seo ) 한국유가공학회(구 한국유가공기술과학회) 2019 한국유가공기술과학회지 Vol.37 No.3
Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com-pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supple-mentation of various dairy products with R. raphanistrum subsp. sativus.