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KMID : 1007520220310060731
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Food Science and Biotechnology
2022 Volume.31 No. 6 p.731 ~ p.737
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Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food
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Jang Hye-Ji
Kim Jong-Ha
Lee Hyun-Sook
Paik Hyun-Dong
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Abstract
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The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with Lactobacillus plantarum Ln1, MGG; milk with Lactobacillus rhamnosus GG, and milk control). The antioxidant activities of MLN determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ABTS+ radical scavenging, and reducing power assay were higher during the examined storage periods when compared with those of the other samples. Overall, the physicochemical properties, microbial properties, and sensory factors of MLN showed no significant differences. However, high antioxidant activity was observed. Thus, we present a new functional dairy product with antioxidant activity.
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KEYWORD
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Probiotics, Dairy product, Non-fermented probiotic milk, Viability, Sensory evaluation
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