Article

Quality Properties of yoghurt with Various Levels of Sangria Syrup

Kyu-Min Kang, Yu-Jin Kang, Ju-Young Kim, Hye-In Kim, Hack-Youn Kim*
Author Information & Copyright
1Kongju National University, Yesan 32439, Korea.
*Corresponding Author: Hack-Youn Kim, E-mail: kimhy@kongju.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 14, 2021; Revised: Feb 25, 2021; Accepted: Feb 26, 2021

Published Online: Mar 04, 2021

Abstract

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.

Keywords: DPPH; Lactobacillus; Quality properties; Sangria; Yoghurt