Measurement of Physicochemical Property and Flavor Compounds of Hawk Tea Yogurt

Min Zhang; Ming Ye; Dong Liu; Yong Liu

doi:10.4028/www.scientific.net/AMR.650.717

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Measurement of Physicochemical Property and Flavor Compounds of Hawk Tea Yogurt
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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 650Measurement of Physicochemical Property and Flavor...

Measurement of Physicochemical Property and Flavor Compounds of Hawk Tea Yogurt

Abstract:

Adding hawk teas (Litsea coreana L.) of 2% and 4% (W/V) to reconstituted milk, and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to prepare hawk tea yogurts, named LCY₁ and LCY₂. Compared with the control yogurt (CY), the viscosity of LCY₁ and LCY₂ respectively increased by 0.39 and 0.57, the syneresis values increased by 1.3% and 1.0%, while its water holding capacity decreased by 3.96% and 7.77% and the titratable acidity had no more changed. The sensory test revealed that the overall acceptability scores of hawk teas yogurt were quite similar to those of the control yogurt. In LCY₁ and LCY₂, the total content of essential amino acid was remarkably higher than that of CY. There were 10-undecenal, (-)-Spathulenol, Cadina-3,9-diene and a-Cubebene detected in hawk tea yogurts, except for 20 volatile components in the CY. The numbers of S. thermophilus in LCY₁ and LCY₂ respectively increased by 0.5 and 0.52 log cfu/ml.