|
KMID : 0525720100150040210
|
|
Journal of Chitin and Chitosan
2010 Volume.15 No. 4 p.210 ~ p.215
|
|
|
Effect of Chitooligosaccharides on the Fermentation Characteristeics and Shelf Life of Yogurt
|
|
Lee Shin-Ho
Kang Kyeong-Moung
|
|
|
Abstract
|
|
|
The effects of two kinds of chitooligosacchrides, S-5 (deacetylation degree: 46.6%, viscosity: 1.1 cps, MW: 3787) and S-6
(deacetylation degree: 57.8%, viscosity: 1.0 cps, MW: 4228), on the fermentation and quality characteristics of yogurt were
investigated. The changes of pH and titratable acidity of yogurt did not show significant difference by addition of chitooligosacchrides. The number of lactic acid bacteria was 108CFU/mL in control and chitooligosacchirdes added yogurt afterfermentation for 24 hours at 40oC. The viscosity of S-5 added yogurt (MS-5) was higher than that of control and S-6 added yogurt (MS-6). The DPPH radical scavenging activity of yogurts was 60.04% (control), 87.66% (MS-5), and 77.93% (MS-6), respectively. The TBARS activitiy of yogurts was 14.62% (control), 51.82% (MS-5) and 50.80% (MS-6), respectively. The antioxidative activity of yogurt with chitooligosaccharides (MS-5 and MS-6) was higher than that of control. The sensory quality of MS-5 added yogurt was significantly improved compare to control. The changes of pH, titratable acidity and lactic bacteria in arious yogurts did not show significant difference during storage for 15 days at 4oC. But DPPH radical scavenging activity of MS-5 and MS-6 maintained the higher value than that of control during storage for 15 days at 4oC
|
|
|
KEYWORD
|
|
|
Chitooligosaccharides, yogurt, antioxidative activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|