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KMID : 1140120100150010092
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Cancer Prevention Research
2010 Volume.15 No. 1 p.92 ~ p.98
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Antioxidative Activity of Purple Sweet Potato Extract-added Soymilk Fermented with Bacillus subtilis
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Kim Ji-Hyun
Choi Ji-Myung
Cho Eun-Ju
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Abstract
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The present study was focused on the development of a Bacillus subtilis-fermented soymilk with strong antioxidative activity and good sensory property by adding with purple sweet potato extract (PSPE). The hot water extract from purple sweet potato showed strong radical scavenging effect against 2,2- diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical (?OH). The addition of PSPE to soymilk was carried out before and after fermentation procedure, and the antioxidative activity was evaluated. The both PSPE-added soymilks (PFSMs) exerted strong scavenging activities against DPPH and ?OH. On the other hand, the better sensory evaluation results were observed in the soymilk added with PSPE after
fermentation. Furthermore, the spray drying for the safe and long preservation of PFSM did not affect the antioxidative activity of PFSM. The present study supports the development of a functional Bacillus subtilis-fermented soymilk with antioxidative activity and good taste using PSPE. Moreover, the PSPE spray drying could be applied to the soymilk products.
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KEYWORD
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Bacillus subtilis, Soymilk, Purple sweet potato, Antioxdiative activity, Fermentation
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