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KMID : 0380620190510030200
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.200 ~ p.206
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Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid
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Pyo Young-Hee
Noh Young-Hee
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Abstract
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A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of γ-aminobutryric acid (GABA; 107.22±3.06 μg/g), isoflavone aglycone (daidzein+genistein; 201.21±6.29 μg/g), and ubiquinone (39.05±0.08 μg/g) than the control yogurt. During fermentation at 36°C for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.
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KEYWORD
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functional yogurt, GABA, isoflavone, ubiquinone, antioxidant properties
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