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숙명여자대학교 생활과학대학 식품영양학전공

Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Department of Food & Nutrition, Sookmyung Women’s University

Abstract

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), androselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the centralcomposite design for estimating the response surface method, which yielded ten experimental points, including tworeplicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH(P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidantproperties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid weresignificantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, andoverall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milkpowder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for otherfood industries.

Key Words : Roselle (Hibiscus sabdariffa L.),yogurt,optimization,response surface design (RSM),skim milk

: 0084-01-0028-0004-7.pdf995.7KB

Reference

Online Submission

Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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