|
KMID : 0380620200520020113
|
|
Korean Journal of Food Science and Technology
2020 Volume.52 No. 2 p.113 ~ p.118
|
|
|
Quality characteristics and antioxidant capacities of Korean commercial yogurt
|
|
Noh Young-Hee
Jang Ah-Soon
Pyo Young-Hee
|
|
|
Abstract
|
|
|
|
We investigated the quality characteristics and antioxidant capacities of Korean commercial yogurt. Twenty commercial yogurt samples exhibited a pH of 4.05-4.51, titratable acidity of 0.80-1.45%, viable counts of 6.65-9.39 log CFU/g, and total phenolic content of 0.71-2.92 mg gallic acid equivalent/g dry weight (dw). Lactic acid was the major organic acid detected by HPLC with UV detection, and its content was 5.4 times and 46.5 times higher than that of malic acid and citric acid, respectively. The tested commercial yogurt samples exhibited antioxidant potential (1.62-8.95 mM trolox equivalent/g, dw) measured based on scavenging activities of DPPH and ABTS radicals. The average antioxidant potentials of commercial set yogurt containing fruit syrup were significantly (p<0.05) higher than that of cream and plain yogurt. A positive linear correlation was observed between the total phenolic content and the antioxidant capacities, suggesting that phenolic components are likely to contribute significantly to the antioxidant potential of commercial yogurt.
|
|
|
KEYWORD
|
|
|
commercial yogurt, quality characteristics, antioxidant capacities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|