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New type of lactic acid yogurt using mixed vegetable juice (MVJ) containing tomato, pumpkin, kale, Angelicakeiskei Koidz, radish, and red sweet pepper was developed. Results showed that optimum condition to obtain lactic acid yogurtis to initiate fermentation with 0.5% Lactobacillus plantarum (5.0 log CFU/mL) at MVJ:water of 6:4 (w/w). Final sugarcontent was 20 obrix, with fermentation time of 10 to 12 hr at 35oC, and final pH and acidity of 3.8-4.2 and 0.7-1.2% (lacticacid), respectively.