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<p>This study developed and evaluated the quality of fermented milk puddings containing pumpkin seed powder. The samples were classified as P1, P2, and P3 (1%, 2%, and 3%, respectively) based on the amount of pumpkin seed powder added. The quality properties were analyzed based on pH, CIE color, total aerobic bacteria, lactic acid bacteria counts, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples decreased significantly with increasing pumpkin seed powder content (<i>p</i> &lt; 0.05). Both lactic acid bacteria and total aerobic bacteria increased significantly with increasing pumpkin seed powder concentrations (<i>p</i> &lt; 0.05). The aroma and taste profiles of the samples improved with the addition of pumpkin seed powder. Sensory evaluation revealed that the control sample received lower scores for most traits, whereas the P2 sample achieved higher scores for appearance, flavor, and overall acceptability. These results suggest that adding pumpkin seed powder alters pH and the composition of lactic acid bacteria, potentially enhancing the product’s unique acidity. In various treatments, the P2 level was identified as the optimal addition for fermented milk pudding.</p>

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Quality characteristics of fermented milk pudding with pumpkin seed powder

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年2月6日

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  • Seon-Ok Jang,
  • Sin-Young Park

摘要

This study developed and evaluated the quality of fermented milk puddings containing pumpkin seed powder. The samples were classified as P1, P2, and P3 (1%, 2%, and 3%, respectively) based on the amount of pumpkin seed powder added. The quality properties were analyzed based on pH, CIE color, total aerobic bacteria, lactic acid bacteria counts, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples decreased significantly with increasing pumpkin seed powder content (p < 0.05). Both lactic acid bacteria and total aerobic bacteria increased significantly with increasing pumpkin seed powder concentrations (p < 0.05). The aroma and taste profiles of the samples improved with the addition of pumpkin seed powder. Sensory evaluation revealed that the control sample received lower scores for most traits, whereas the P2 sample achieved higher scores for appearance, flavor, and overall acceptability. These results suggest that adding pumpkin seed powder alters pH and the composition of lactic acid bacteria, potentially enhancing the product’s unique acidity. In various treatments, the P2 level was identified as the optimal addition for fermented milk pudding.