Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimum Fermentation Conditions for Making of a New Type Vegetable Yogurt

Park, Yeong-Soo;Jeong, Do-Youn;Kim, Yong-Suk;Shin, Dong-Hwa

  • Published : 20041000
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Abstract

New type of lactic acid yogurt using mixed vegetable juice (MYJ) containing tomato, pumpkin, kale, Angelica keiskei Koidz, radish, and red sweet pepper was developed. Results showed that optimum condition to obtain lactic acid yogurt is to initiate fermentation with 0.5% Lactobacillus plantarum (5.0 log CFU/mL) at MVJ:water of 6:4 (w/w). Final sugar content was $20\;^{\circ}brix$, with fermentation time of 10 to 12 hr at $35^{\circ}C$, and final pH and acidity of 3.8-4.2 and 0.7-1.2% (lactic acid), respectively.

Keywords

References

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