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KMID : 1134820180470121251
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 12 p.1251 ~ p.1258
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uality Characteristics and Functionality of Yogurt Added with Momordica charantia L.
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Park Su-In
Lee Sae-Rom
Kim Mi-Sook
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Abstract
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Skimmed milk was fermented with different amounts of 1∼3% Momordica charantia L. powder by a commercial starter culture for 6 h. The total number of viable cells of M. charantia L. yogurt ranged from 7.43 to 8.87 log CFU/mL. The pH and total acid contents of M. charantia L. yogurt were within a range, 3.95∼5.85 and 2.97∼9.62%, respectively. The supplementation of M. charantia L. increased the inhibitory activity of α-amylase, α-glucosidase, and lipase. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power activity increased with increasing amounts of M. charantia L. powder. These results suggest that a yogurt of M. charantia L. possesses the balanced inhibitory activity of digestive enzymes and antioxidant activity, and is expected to be used as a functional health beverage.
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KEYWORD
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Momordica charantia L., yogurt, α-glucosidase inhibition, α-amylase inhibition, antioxidant activity
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