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KMID : 0380620150470060765
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.765 ~ p.771
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Quality Characteristics and Antioxidant Activity of Yogurt Added with Acanthopanax Powder
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Oh Han-Seol
Kang Sung-Tae
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Abstract
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This study was performed to examine the quality characteristics and antioxidant activity of the curd yogurt with different contents (0.5-2%, w/w) of acanthopanax powder (AP). The pH decreased with increasing AP content until 16 h, whereas the treated groups showed higher pH levels than the control group after 20 h. The viscosity and the viable cell counts of the yogurt with 2% AP were lower than those of the control group during fermentation, significantly. Color values of AP yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control group. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and soluble content significantly increased with increasing AP content. Consumer acceptability score of yogurt with 0.5% AP was ranked higher than other yogurts. Yogurt added with 0.5% AP showed no differences in pH, titrable acidity, and viable cell counts compared to the control group after storage at 4°C for 14 days.
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KEYWORD
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yogurt, acanthopanax powder, quality, antioxidant activity, consumer acceptability
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