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KMID : 0665220220350050324
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 5 p.324 ~ p.331
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Quality Characteristics and Antioxidant Activity of Oat-added Curd Yogurt
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Lee Mi-Ja
Kim Hyun-Young
Yang Ji-Yeong
Song Seung-Yeob
Seo Woo-Duck
Choi June-Yeol
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Abstract
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Recently, consumers’ awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.
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KEYWORD
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yogurt, lactic acid bacteria, whole barley flour, viable cell count, β-glucan
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