두유, 이눌린, 쌀가루를 첨가한 푸딩의 품질 특성 및 위장관 시뮬레이션에서 프로바이오틱스의 생존력에 미치는 영향

• Published in: 한국식품과학회지 Vol. 55; no. 6; pp. 634 - 640
• Main Authors: 윤승화(Seungwha Yoon), 임승용(Seung-Yong Lim)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.12.2023
• Subjects: 식품과학; gastrointestinal; pudding; synbiotics; probiotics; viability
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2023.55.6.634

This study aimed to investigate the viability of probiotics in the gastrointestinal simulation and quality characteristics of pudding containing soymilk, inulin, and/or rice. The puddings were produced by mixing a pudding base and yogurt with probiotics. The quality properties and acid/bile tolerance of the puddings were determined over a period of 4 weeks during cold storage. Three pudding formulations were evaluated by panelists: MC (milk control), MIR (milk, inulin, rice), and MSIR (milk, soymilk, inulin, rice). MIR, MSI (milk, soymilk, inulin), and MSIR showed a lower pH and higher acidity than MC. There was no significant difference in the viability of probiotics between samples. In the acid/bile resistance, MSIR showed a significantly higher viability than MC. However, it showed a stronger beany flavor and sourness while the sweetness was weaker compared to MIR. In the preference, MSIR had a significantly lower value than MIR. Therefore, MIR has potentials as a synbiotic pudding, considering consumer preferences and the protective effect of probiotics. KCI Citation Count: 0