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KMID : 1011620080240010068
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.68 ~ p.75
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Quality Characteristics and Antioxidant Activity of Spirulina added Yogurt
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Shin Yu-Mi
Son Chan-Wok
Sim Hyun-Jung
Kim Min-Hee
Kwon Oh-Yun
Kim Mee-Ree
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Abstract
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The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with 0.25 ~ l%(w/v) spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus =1 : 1) at 40。C for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count (3.4><109 CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 °Brix. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.
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KEYWORD
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Yogurt, spixulina, quality, antioxidant activity
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