S-Space College of Human Ecology (생활과학대학) Dept. of Food and Nutrition (식품영양학과) Theses (Master's Degree_식품영양학과)
Fermentation of Yam (Dioscorea batatas Decne) by Lactic Acid Bacteria and Sensory Evaluation of the Fermented Yam Mixed with Plant Juice Concentrates
유산균을 이용한 산약 발효 및 식물 주스 농축액을 첨가한 발효 산약의 관능품질 평가
- 생활과학대학 식품영양학과
- Issue Date
- 서울대학교 대학원
- Yam; lactic acid bacteria; fermented beverage; sensory acceptance; response surface methodology (RSM).
- 학위논문 (석사)-- 서울대학교 대학원 : 식품영양학과, 2014. 8. 지근억.
- Yam (Dioscorea Batatas Decne) contains high contents of starch. In the present work, a dry yam tuber extract was hydrolyzed by α-amylase, pullulanase, and malt enzyme extract and fermented with lactic acid bacteria (LAB) to develop a fermented Yam beverage retaining the health benefits of a probiotic culture. The starter culture strain was selected by comparing the viable cell counts of the various LAB during the fermentation of the enzyme treated yam extracts (ETYE). L. bulgaricus showed a high growth rate in ETYE media and was therefore chosen as the fermenting microorganism. The sensory value of the fermented yam beverage was optimized by response surface methodology (RSM). Eighteen formulations of beverage with different ingredients were prepared: jujube extract (1-10%), blueberry extract (1-10%), mango juice (1-10%) and a group of 30 panelists responded to the sensory evaluation. The formulation optimizing both sweetness and sourness was composed of 6.53% of jujube, 7.41% of blueberry, and 10% of mango.