The pH, acidity, viscosity, viable cell counts of lactic acid bacteria, and Hunter color value of yoghurt and also over-run and melting-down of yoghurt ice cream added with rice or puffed rice powder in instead of sugar were investigated. For the pH of yoghurt and ice cream, the control’s was higher than others’. The pH of rice powder and short grain was higher than that of puffed and long rice powders, respectively. Yoghurt acidity was consistent with the pH. Higher viscosity of yoghurt and over-run of ice cream were observed in the puffed rice powder with more gelatinization and the short rice powder with more amylopectin. Yoghurt and ice cream of the long rice powder showed higher viable cell counts than others. Lower Hunter “L” and “a” values of the puffed rice powder may be due to high temperature and pressure. Lower melting-down of higher over-run samples (p<0.05) might be caused by air insulation. Rice powder and puffed rice powder could be a good substitute for table sugar in yoghurt and ice cream production.

서 론
 재료 및 방법
  실험재료
  요구르트 제조
  요구르트 아이스크림 제조
  pH
  요구르트 산도
  점도
  요구르트 유산균 수
  색도
  요구르트 아이스크림 over-run
  요구르트 아이스크림 melting-down
  요구르트 아이스크림 유산균 수
  통계처리
 결과 및 고찰
  요구르트 pH, 산도, 점도, 유산군수와 색도
  요구르트 아이스크림 pH, 점도, 유산군수, over-run, melting-down과색도
 요 약
 References

• 이영현(서울과학기술대학교 식품공학과) | Young Hyoun Yi Corresponding author
• 여소소(서울과학기술대학교 식품공학과) | Xiao Xiao Li