Quality Characteristics of Lactose-Free Yogurt with Schisandra chinensisPowder and Bifidobacterium lactics

This study was manufactured the lactose-free yogurt with used lactose-free milk, Bifidobacterium lactics, and Schisandra chinensisPowder (SCP). Samples were classified into S3, S6, and S9 according to the added levels of SCP. The quality properties analysis was performed the pH, CIE color, viscosity, electronic nose, electronic tongue, and sensory evaluation. The pH of samples was significantly increased with increasing SCP (p<0.05). The lightness of samples was significantly decreased with increasing added levels of SCP (p<0.05). The redness of S3 sample was significantly higher than the other samples (p<0.05). The yellowness of samples was shown increased tendency with increasing SCP. The viscosity of samples was significantly increased with increasing SCP (p<0.05). The electronic nose analyzed the samples determined that SCP added to the lactose-free yogurt improved aromatic properties. The electronic tongue analyzed the samples determined that increasing the SCP addition levels shown the decreased sourness and umami; while saltiness increased. The overall results of this study shown utilizing SCP to lactose-free yogurt is suitable. As a result of the sensory evaluation, the S9 sample received lower scores in most traits, while S3 received higher scores in the texture, acidity, taste, and overall acceptability.