Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2013.33.1.24
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;
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
Kitts, D. D., Wijewickreme, A. X., and Hu, C. (2000) Antioxidant properties of a North American ginseng extract. Mol. Cell Biochem. 203, 1-10.
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.
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.
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.
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.
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.
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.