Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract

Content Provider	Semantic Scholar
Author	Kim, Ha-Na Yoon, Ji-Woo Moon, Seon-Ah Choi, Sung-Bae Seo, Yong-Min Park, Jun-Hong Jhoo, Jin-Woo Ahn, Sung-Il Ki, Gur-Yoo
Copyright Year	2016
Abstract	In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.
Starting Page	51
Ending Page	57
Page Count	7
File Format	PDF HTM / HTML
Volume Number	34
Alternate Webpage(s)	https://www.ejmsb.org/download/download_pdf?pid=jmsb-34-1-51
Alternate Webpage(s)	https://doi.org/10.22424/jmsb.2016.34.1.51
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article