Characteristics of curd yogurt from milk added with maesil (Prunus mume)

摘要

Characteristics of curd yogurt containing maesil extract and flesh, and mixed cultures of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus acidophilus, and L. casei) were investigated redundant. The results of sensory evaluation of curd yogurts containing maseil indicated that color, odor, taste, flesh amount, aftertaste, and overall acceptability of the 3 percent maesil extract curd yogurt added with 20 percent maesil flesh showed higher preference than others. The contents of free fatty acid and citric acid of curd yogurts added with 3 per maesil extract were higher than the specify sample. The Hunter L (brightness) value of curd yogurt added with 3 percent maesil extract was not significantly different from the control curd yogurt, while the Hunter a (redness) and Hunter b (yellowness) values were higher. The hardness, adhesiveness, and gumminess of 3 percent maesil extract curd yogurts added with 20 percent maesil flesh were higher than others.