Advanced SearchSearch Tips
Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage
Lee, Su-Bin; Ganesan, Palanivel; Kwak, Hae-Soo;
  PDF(new window)
This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0.5, and 0.7%) (w/v) during the storage at for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p<0.05). The lactic acid bacteria (LAB) counts ranged from to and to in 0.3% NPG and PG-added yogurts, respectively. Increased storage period showed decrease in LAB counts irrespective of the type of ginseng powder and storage period. In sensory test, 0.1 and 0.3% NPG-added yogurt showed similar results to control in yellowness, viscosity, and bitterness. Based on the data obtained from the present study, it was concluded that the concentrations 0.1 and 0.3% (w/v) of NPG could be used to produce NPG-added yogurt without significant adverse effects on physicochemical and sensory properties, and enhance functional value of yogurt.
yogurt;nanopowdered ginseng;viscosity;antioxidant activity;
 Cited by
느릅 분말을 첨가한 요구르트의 이화학적 및 관능적 품질 특성,안정좌;

한국지역사회생활과학회지, 2014. vol.25. 4, pp.601-608 crossref(new window)
Physicochemical, Microbial, and Sensory Properties of Yogurt with Ulmus davidiana var. japonica During Storage, The Korean Journal of Community Living Science, 2014, 25, 4, 601  crossref(new windwow)
Recent trends of nano bioactive compounds from ginseng for its possible preventive role in chronic disease models, RSC Adv., 2015, 5, 119, 98634  crossref(new windwow)
Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products, Food Science and Biotechnology, 2017  crossref(new windwow)
Ahn, Y. J., Ganesan, P., Yoo, S. H., and Kwak, H. S. (2013) Effect of nanopowdered peanut sprouts supplementation on physicochemical and sensory properties of milk. Kor. J. Food Sci. An. 33, 9-15. crossref(new window)

Aportela-Palacios, A., Sosa-Morales, M. E., and Velez-Ruiz J. F. (2005) Rheological and physicochemical behavior of fortified yogurt with fiber and calcium. J. Texture Stud. 36, 333-349. crossref(new window)

Brand-Williams, W., Cuvelier, M. E., and Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity. Lebensm.- Wiss u- Technol. 28, 25-30. crossref(new window)

Brennan, C. S. and Tudorica, C. M. (2008) Carbohydratebased fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta-glucan, guar gum and inulin. Int. J. Food Sci. Technol. 43, 824-833. crossref(new window)

Fernandez-Garcia, E., McGregor, J. U. and Traylor, S. (1998) The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. J. Dairy Sci. 81, 655-663. crossref(new window)

García-Perez, F. J., Lario, Y., Fernández-Lopez, J., Sayas, E., Perez-Alvarez, J. A., and Sendra, E. (2005) Sendra Effect of orange fiber addition on yogurt color during fermentation and cold storage. Color Res. Appl. 30, 457-463. crossref(new window)

Gobbetti, M., Minervini, F., and Rizzello, C. G. (2004) Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptide. Int. J. Dairy Technol. 57, 172-188.

Jager A. K., Saaby L., Kudsk D. S., Witt K. C., and Molgaard P. (2010) Short communication: Influence of pasteurization on the active compounds in medicinal plants to be used in dairy products. J. Dairy Sci. 93, 2351-2353. crossref(new window)

Keum, Y. S., Park, K. K., Lee, J. M. Chun, K. S., Park, J. H., Lee, S. K., Kwon, H., and Surh, Y. J. (2000) Antioxidant and anti-tumor promoting activities of the methanol extract of heat-processed ginseng. Cancer Lett. 150, 41-48. crossref(new window)

Kim, S. H., Lee, S. Y., Palanivel, G., and Kwak, H. S. (2011) Effect of Dioscorea opposita Thunb. (yam) supplementation on physicochemical and sensory characteristics of yogurt J. Dairy Sci. 94, 1705-1712. crossref(new window)

Kitts, D. D., Wijewickreme, A. X., and Hu, C. (2000) Antioxidant properties of a North American ginseng extract. Mol. Cell Biochem. 203, 1-10. crossref(new window)

Park, H. S., Jeon, B. J., Ahn, J., and Kwak, H. S. (2007) Effects of nanocalcium supplemented milk on bone calcium metabolism in ovariectomized rats. Asian-Aust. J. Anim. Sci. 20, 1266-1271. crossref(new window)

Park, J. D. (1996) Recent studies on the chemical constituents of Korean ginseng (Panax ginseng C. A. Meyer). Kor. J. Ginseng Sci. 20, 389-415.

Sanz, T., Salvador, A., Jimenez, A., and Fiszman, S. (2008) Yogurt enhancement with functional asparagus fiber, effect of fiber extraction method on rheological properties, color and sensory acceptance. Eur. Food Res. Technol. 227, 1515- 1521. crossref(new window)

SAS Institute (2002) SAS User's Guide: Release 9.0, SAS Institute Inc., Cary, NC, USA.

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)

Seo, M. H, Chang, Y. H., Lee, S., and Kwak, H. S. (2011) The Physicochemical and sensory properties of milk supplemented with ascorbic acid-soluble nano chitosan during storage. Int. J. Dairy Technol. 64, 57-63. crossref(new window)

Staffolo, M. D., Bertola, N., Martino, M., and Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J. 14, 263-268. crossref(new window)

Vijayendra, S. V. N., Palanivel, G., Mahadevamma, S., and Tharanathan, R. N. (2008) Physico-chemical characterization of an exopolysaccharide produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product. Carbohyd. Polym. 72, 300-307. crossref(new window)