당류 및 안정제가 Frozen-Yogurt의 품질특성에 미치는 영향

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the effects of sugars and stabilizers on the qualitative properties of frozen-yogurt. To prepare the yogurt mix, market milk was fermented using a commercial starter culture and sugars, trehalose and sucrose, and to prepare the ice cream mix, stabilizers, carboxy methyl cellulose (CMC) and guar gum, were used. The yogurt and ice cream preparations were mixed in a 1:1 (v/v) ratio to produce frozen-yogurt. Yogurt prepared using trehalose showed a significantly faster increase in pH, titratable acidity, and viable cell count than that prepared using sucrose (p<0.05). Ice cream prepared using guar gum showed a significantly higher viscosity and overrun than the CMC-stabilized preparation (p<0.05). Frozen-yogurt produced using the yogurt-trehalose mix and ice cream-CMC mix showed the highest hardness and lowest overrun. The melt-down rate of frozen-yogurt prepared with the yogurt-trehalose mix was significantly slow (p<0.05). However, there were no significant differences among the yogurt mixes in terms of changes in the viable cell count at 0, 7, 15, 30, and 45 days (p>0.05). In a sensory evaluation, most panels preferred the frozen-yogurt with sucrose over that with trehalose. However, it is expected that using trehalose with other sugar substitutions and guar gums in manufacture of frozen-yogurt have high potentiality than using sucrose and CMC, and it is considered that it could reignite the stagnant domestic milk processing industry.

목차 (Table of Contents)

• ABSTRACT
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• 1. Ice cream mix의 제조
• 2. Yogurt mix의 제조
• 3. Yogurt mix의 발효특성
• 4. Frozen-yogurt의 제조
• 5. Frozen-yogurt mix 및 frozen-yogurt의 물성적 특성
• 6. Frozen-yogurt의 저장기간 중 유산균 수 측정
• 7. Frozen-yogurt의 소비자 기호도 평가
• 8. 통계분석
• Ⅲ. 결과 및 고찰
• 1. 발효특성
• 2. Frozen-yogurt의 물성
• 3. Frozen-yogurt의 저장 중 유산균 수 변화
• 4. Frozen-yogurt의 소비자 기호도 평가
• Ⅳ. 요약
• Ⅴ. 참고문헌

참고문헌 (Reference)

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