샹그리아 시럽을 첨가한 요거트의 품질 특성
Quality Properties of Yoghurt with Various Levels of Sangria Syrup
- 한국축산식품학회
- Food and Life
- 제2021권 제1호
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2021.0323 - 28 (6 pages)
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DOI : 10.5851/fl.2021.e2
- 49
The aim of this study was to investigate the quality properties of yoghurt with various levels of sangria syrup. Lightness and yellowness significantly decreased with increasing sangria syrup (p<0.05). On the contrary, redness significantly increased with increasing sangria syrup (p<0.05). Viable cell count of Lactobacillus was no significantly differences between samples. DPPH free radical scavenging activity of 10% and 15% samples were significantly higher than the control and 5% sample (p<0.05). In sensory evaluation, 10% and 15% samples received high praise in most categories than the control except stickiness. Therefore, these results were shown yoghurt containing 10% of sangria syrup is qualified for manufacturing.
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