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KMID : 0665220080210020135
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 2 p.135 ~ p.142
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Antioxidant Activity and Quality Characteristics of Yogurt Added Yuza(Citrus junos Sieb ex Tanaka) Extract
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Lee Young-Joo
Kim Soon-Im
Han Young-Sil
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Abstract
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This study investigated to develop new functional yogurt added domestic yuza(Citrus junos). In order to make the most effective yogurt, yuza extract and fructose were mixed at different proportions. DPPH free radical scavenging activity of yuza yogurts increased dependent on concentration. The results of the DPPH free radical scavenging activity, the 1% yuza yogurt was proven to be the best. The overall sensory score for yogurt made from adding 1% yuza ethanol extract was the best of tested yogurts. The antioxidant activity(DPPH free radical scavenging activity) was the highest in 1% yuza yogurt. The quality characteristics of prepared yogurt were evaluated in terms of acid production(pH and titratable acidity), viscosity, color and levels of lactic acid bacteria during storage period. During storage, the quality of yogurt made from adding yuza extract was better than control(without yuza extract). The sedimentation of curd was repressed a little by adding 1% yuza extract.
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KEYWORD
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yuza(Citrus junos) extract, yogurt, antioxidant activity, quality characteristics
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