Advanced SearchSearch Tips
Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of the Extract Yam Powder Addition on Yogurt Properties during Storage
Lee, Sun-Young; Ahn, Joung-Jwa; Kwak, Hae-Soo;
  PDF(new window)
Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.
yam powder;yogurt;allantoin;diosgenin;
 Cited by
Monascus sp.와 Lactobacillus sp.를 이용한 2단 발효마 분말 첨가 요구르트의 생리활성 효과,전춘표;이중복;최충식;권기석;

한국미생물학회지, 2011. vol.47. 2, pp.151-157
2단 발효에 의한 발효마의 생리활성,전춘표;이준걸;이중복;박세철;최충식;김장억;권기석;

한국미생물학회지, 2012. vol.48. 1, pp.29-36 crossref(new window)
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening,;;;

아세아태평양축산학회지, 2013. vol.26. 12, pp.1773-1780 crossref(new window)
Aspergillus 속 균주를 이용한 마 품종별 고체발효시 Monacolin K 생산과 항산화 활성,이준걸;

한국미생물학회지, 2014. vol.50. 1, pp.53-59 crossref(new window)
Biological Activities of Fermented Dioscorea batatas Dence by two Stage Fermentation, The Korean Journal of Microbiology, 2012, 48, 1, 29  crossref(new windwow)
Antioxidant Activities and Monacolin K Production on Solid-State Fermentation of Diverse Yam by Aspergillus Species Strain, The Korean Journal of Microbiology, 2014, 50, 1, 53  crossref(new windwow)
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening, Asian-Australasian Journal of Animal Sciences, 2013, 26, 12, 1773  crossref(new windwow)
Abodjo Kakou, C., Tagro Guehi, S., Olo, K., Akissi Kouame, F., Koffi Nevry, R., and Marina Koussemon, C. (2010) Biochemical and microbial changes during traditional spontaneous lactic acid fermentation process using two varieties of cassava for production of a "Alladjan" starter. Int. Food Res. J. 17, 563-573.

Amaya-Llano, S. L., Martinez-Alegria, A. L., Zazueta-Morales, J. J., Martinez-Bustos, F. (2008) Acid thinned jicama and maize starches as fat substitute in stirred yogurt. LWT - Food Sci. Technol. 41, 1274-1281. crossref(new window)

Antonov, Y. A., Lashko, N. P., Glotova, Y. K., Malovikova, A., and Markovich, O. (1996) Effect of the structural features of pectins and alginates on their thermodynamic compatibility with gelatine in aqueous media. Food Hydrocolloid 10, 1-9. crossref(new window)

Asiedu, M., and Sanni, A. I. (2002) Chemical composition and microbiological changes during spontaneous and starter culture fermentation on Eman Ne-Setaakye, a West African fermented fish-carbohydrate product. Eur. Food Res. Technol. 215, 8-12. crossref(new window)

Cho, J. R., Bae, H. C., and Nam, M. S. (2003) Fermentation properties of yogurt added by Lycii fructus, Lycii foiium and Lycii cortex. Kor. J. Food Sci. Ani. Resour. 23, 250-261.

Cochran, W. G., and Cox, G. M. (1957) Experimental designs. John Wiley & Sons, New York, NY.

Coulin, P., Farah, Z., Assanvo, J., Spillmann, H., and Puhan, Z. (2006) Characterisation of the microflora of attieke a fermented cassava product, during traditional small scale preparation. Int. J. Food Microbiol. 106, 131-136. crossref(new window)

Dalgleish, D. G., and Law, A. J. R. (1988) pH-induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. J. Dairy Res. 55,529-538. crossref(new window)

Famularo, G., De Simone, C., Pandey, V., Sahu, A. R., and Minisola, G. (2005) Probiotic lactobaccilli: an innovative tool to correct the malabsorption syndrome of vegetarians? Med. Hypotheses 65, 1132-1135. crossref(new window)

Hsu, C. C., Huang, Y. C., Yin, M. C., and Lin, S. J. (2006) Effect of yam (Dioscorea alata compared to Dioscorea japomica) on gastrointestinal function and antioxidant activity in mice. J. Food Sci. 71, 513-516.

Jaziri, I., Slama, M. B., Mhadhbi, H., Urdaci, M. C., and Hamdi, M. (2009) Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage, Food Chem. 112, 614-620. crossref(new window)

Kelly, D., Conway, S., and Aminow, R. (2005) Commensal gut bacteria: mechanisms of immune modulation. Trends Immunol. 26, 326-333. crossref(new window)

Kim, K. M., Kim, K. H., Kim, S. Y., Park, Y. S., Seo, M. J., and Yoon, S. S. (2005) Isolation and characterization of antilisterial lactic acid bacteria from kimchi. Food Sci. Biotechnol. 14, 503-508.

Kim, S. H. (2010) Physicochemical properties of Dioscoreaopposita Thunb. fermented by lactic acid bacteria and its gastroprotective effect, and application into yogurt. Ph.D. thesis, Sejong Univ., Seoul, Korea.

Myoda, T., Matsuda, Y., Suzuki, T., Nakagawa, T., Nagai, T., and Nagashima, T. (2006) Identification of soluble proteins and interaction with mannan in mucilage of Dioscorea opposita Thunb. (Chinese yam tuber). Food Sci. Technol. Res. 12, 299-302. crossref(new window)

Needs, E., Capellas, M., Bland, P., Manoj, P., McDougal, D., and Paul, G. (2000) Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure. J. Dairy Res. 67, 329-348. crossref(new window)

Pharmacopoeia Commission of the Chinese Ministry of Public Health (1997) Pharmacopoeia of the People's Republic of China, Vol. 1, Chemical Industry, China Meical Science and Technology, Press, China

Rinne, M., Kalliomaki, M., Arvilommi, H., Salminen, S., and Isolauri, E. (2005) Effects of ptobiotics and breastfeeding on the bifidobacterium and lactobacillus/enterococcus microbiota and humoral immune responses. J. Pediatr. 147, 186-191. crossref(new window)

Sahan, N., Yasar, K., and Hayaloglu, A. A. (2008) Physical, chemical and flavour quality of non-fat yogurt as affected by a $\beta$-glucan hydrocolloidal composite during storage. Food Hydrocolloid 22, 1291-1297. crossref(new window)

Seo, M. H., Lee, S. Y., Chang, Y. H., and Kwak, H. S. (2009) Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage. J. Dairy Sci. 92, 5907-5916. crossref(new window)

Shin, K. O., Jeon, J. R., Lee, J. S., Kim, J. Y., Lee, C. H., Kim, S. C., Yu, Y., and Nam, D. H. (2006) Lactic acid fermentation of Chinese Yam (Dioscorea batatas Decne) flour and its pharmaceutical effect on gastrointestinal function in rat model. Biotechol. Bioproc. E. 11, 240-244. crossref(new window)

Shirai, K., Pedraza, G., Gutie'rrez-Dura'n, M., Marshall, V., Revah-Moiseev, S., and Garcy'a-Garibay, M. (1992) Production of a yogurt-like product from plant foodstuffs and whey. Substrate preparation and fermentation. J. Sci. Food Agric. 59, 199-204. crossref(new window)

Williams, R. P. W., Glagovskaia, O., and Augustin, M. A. (2004) Properties of stirred yogurts with added starch: Effects of blends of skim milk powder and whey protein concentrate on yogurt texture. Aust. J. Dairy Technol. 59, 214-220.

Yoo, E. J., Lim, H. S., Park, K. O., and Choi, M. R. (2005) Cytotoxic antioxidative, and ACE inhibiting activities of Dolsan leaf mustard juice (DLMJ) treated with lactic acid bacteria. Biotechnol. Bioproc. E. 10, 60-66. crossref(new window)