The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on Manufacturing Black Soybean Yogurt

검정콩 요구르트 제조에 관한 연구

  • 방병호 (을지대학교 보건산업대학 식품과학부) ;
  • 정은자 (을지대학교 보건산업대학 식품과학부)
  • Published : 2007.09.30
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Abstract

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

Keywords

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