학술저널
Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제32권 제5호
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2012.10553 - 560 (8 pages)
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This study was conducted to compare the physicochemical and sensory properties of yogurt containing nanopowdered peanut sprouts (NPPS) and powdered peanut sprouts (PPS) at different concentrations (0.05-0.20%, w/v) during storage at 4˚C for 16 d. The pH values of NPPS (0.05-0.20%, w/v)-added yogurt were lower than those of PPS-added yogurt. The antiradical scavenging activity and LAB counts were significantly higher in NPPS-added yogurt than in PPS-added yogurt during the storage period of 16 d (p
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