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Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation
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 Title & Authors
Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation
Kim, Dong Chung; Won, Sun Im; In, Man-Jin;
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 Abstract
Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.
 Keywords
antioxidant activity;enzymatically hydrolyzed purple sweet potato;fermentation characteristics;yogurt;
 Language
Korean
 Cited by
1.
주박 분말 첨가 요구르트의 제조 및 특성,김동청;인만진;

Journal of Applied Biological Chemistry, 2016. vol.59. 4, pp.345-349 crossref(new window)
1.
Preparation and characteristics of yogurt added with Korean rice wine lees powder, Journal of Applied Biological Chemistry, 2016, 59, 4, 345  crossref(new windwow)
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