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Quality Characteristics and Antioxidant Activity of Yogurt Added with Acanthopanax Powder

오가피 분말을 첨가한 요구르트의 품질 특성 및 항산화 활성

  • Oh, HanSeul (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kang, SungTae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • 오한슬 (서울과학기술대학교 식품공학과) ;
  • 강성태 (서울과학기술대학교 식품공학과)
  • Received : 2015.11.11
  • Accepted : 2015.12.15
  • Published : 2015.12.31

Abstract

This study was performed to examine the quality characteristics and antioxidant activity of the curd yogurt with different contents (0.5-2%, w/w) of acanthopanax powder (AP). The pH decreased with increasing AP content until 16 h, whereas the treated groups showed higher pH levels than the control group after 20 h. The viscosity and the viable cell counts of the yogurt with 2% AP were lower than those of the control group during fermentation, significantly. Color values of AP yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control group. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and soluble content significantly increased with increasing AP content. Consumer acceptability score of yogurt with 0.5% AP was ranked higher than other yogurts. Yogurt added with 0.5% AP showed no differences in pH, titrable acidity, and viable cell counts compared to the control group after storage at $4^{\circ}C$ for 14 days.

Keywords

yogurt;acanthopanax powder;quality;antioxidant activity;consumer acceptability

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