This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10 ± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1oC for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

Abstract
서 론
재료 및 방법
    재료
    푸딩의 제조
    푸딩의 pH 및 적정산도의 측정
    푸딩의 텍스처(texture) 측정
    푸딩의 프로바이오틱스 LA-5 생존율 측정
    통계처리
결과 및 고찰
    푸딩의 pH 및 산도
    푸딩의 텍스처(texture)
    푸딩의 프로바이오틱스 LA-5 생존율
요약 및 결론
References

• 한인화(광주여자대학교 식품영양학과) | Inhwa Han (Department of Food and Nutrition, Kwangju Women’s University)
• 임승용(군산대학교 식품생명과학부 식품생명공학전공) | Seung-Yong Lim (Department of Food Science and Biotechnology, College of Ocean Science &Technology, Kunsan National University) Corresponding author