Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effect of Slander Glasswort Extract Yogurt on Quality during Storage

함초 추출물 첨가가 요구르트 저장 중의 품질 특성에 미치는 영향

  • Cho, Young-Sim (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Soon-Im (Nano Bio-resources Center, Sookmyung Women's University) ;
  • Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
  • 조영심 (숙명여자대학교 식품영양학과) ;
  • 김순임 (숙명여자대학교 나노 바이오 소재센터) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2008.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

Keywords

References

  1. Ahn BY, Kim DH, Shoi DS. 2004. The effects of freeze-dried potato flour addition on the fermentation characteristics of yogurt. Korean J Food Nutr 17(4) : 374-381
  2. AOAC. 1995. Official methods of analysis. 16th ed. Association of official analytical chemists, Arlington Virginia. USA. 26 : 36
  3. Bae HC, Cho IS, Nam MS. 2005. Effects of the biological function of yogurt added with Lyceum chinence miller extract. Korean J Ani Sci Tech 47(6) : 1051-1058 https://doi.org/10.5187/JAST.2005.47.6.1051
  4. Bae IH, Hong KR, Oh DH, Park JR, Choi SH. 2000. Fermation characteristics of set-type yogurt from milk added with mugwort extract. Korean J Food Sci Ani Resour 20 : 21-29
  5. Bang MA, Kim HA, Cho YJ. 2002. Hypoglycemic and antioxidant effect of dietary hamcho powder in streptozotocin-induced diabetic rats. Korean J Soc Food Sci Nutr 31(5) : 840-846 https://doi.org/10.3746/jkfn.2002.31.5.840
  6. Chameber JV. 1979. Culture and processing techniques important to the manufacture of good quality yogurt. J Cult Dairy Prod 14 : 28-34
  7. Cho EJ, Nam ES, Park SI. 2004. Effect of chlorella extract on quality characteristics of yoghurt. Korean J Food Nutr 17(1) : 1-7
  8. Cho IS, Bae HC, Nam MS. 2003. Fermentation properties of yogurt added by Lycii fructus, Lycii folium and Lycii cortex. Korean J Food Sci Ani Resour 23 (3) : 250-261
  9. Cho JR, Kim JH, In MJ. 2007. Effect of garlic powder on preparation and quality characteristics of yogurt. Korean J Soc Appl Bioi Chem 50(1) : 48-52
  10. Corazziari E. 1999. Need of the drug for the treatment of chronic constipation. ltal J gastroenterol Hepatol 31 : 232-233
  11. Corfield AP, Carroll D, Myerscouh N, Probert CSJ. 2001. Mucins in the gastrointestinal tract in health and disease. Front Biosci 6 : 1321-1327 https://doi.org/10.2741/Corfield
  12. Davis JG. 1970. Laboratory control of yogurt. Dairy Ind. 36 :139
  13. Gilliland SE. 1989. Acidophilus milk products, review of potential benefits to consumer. J Dairy Sci 72 : 2483-2489 https://doi.org/10.3168/jds.S0022-0302(89)79389-9
  14. Han SK, Kim SM, Pyo BS. 2003a. Antioxidative effect of glasswort (Salicornia herbacea L.) on the lipid oxidation of pork. Korean J Food Sci Ani Resour 23(1) : 46-49
  15. Han SK, Kim SM. 2003b. Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. Korean J Soc Food Sci Nutr 32(2) : 207-210 https://doi.org/10.3746/jkfn.2003.32.2.207
  16. Han SK. 2004c. Antioxidative effect of fermented Salicornia herbacea L. liquid with EM (Effective Microorganism) on pork. Korean J Food Sci Ani Resour 24(3) : 298-302
  17. Jeong EJ, Bang BH. 2003. The effect on the quality of yogurt added water extracted from sea tangle. Korean J Food Nutr 16(1) : 66-71
  18. Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ. Kang DS. 2002. Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J Medi Crop Sci 10(2) : 93-99
  19. Jung DW, Nam ES, Park SI. 2005. Effect of green tea powder on growth of lactic culture. Korean J Food Nutr 18(4) : 325-333
  20. Kim IS, Joo EJ, Lee KJ, Bae ES. 2003. Clinical nutrition and Dietetic therapy. Hyoil Cultural Company. Seoul. Korea
  21. Kim JW, Lee JY. 1997. Preparation and characteristics of yoghurt from milk added with box thorn (Licium chinensis miller). Korean J Dairy Sci 19(3) : 189-200
  22. Kim KH, Ko YT. 1993. The preparation of yogurt from milk and cereals. Korean J Food Sci Tech 25 : 130-135
  23. Kim TJ. 1996. Wildflowers of Korea. Vol 2, The blooming flowers in island beach. Kugil Media. Paju. Korea. pp 94-98
  24. Ko YT, Kim HJ. 1990. Study on preparation of yogurt milk and soy protein. Korean J Food Sci Tech 22 : 700-706
  25. Koo HH, Chung SH. 1994. Effects of panax ginseng and ganoderma iucidum extract on the growth of lactic acid bacteria. Korean J Soc Food Sci Nutr 7 : 45-50
  26. Kroger M, Weaver JC. 1973. Confusion about yogurt compositional and otherwise. J Milk Food Tech 36 : 388-394 https://doi.org/10.4315/0022-2747-36.7.388
  27. Lee CB. 1985. An Illustrated Plant Book of Korea. Hyangmunsa. Seoul. Korea. pp 990
  28. Lee CH, Kim IH, Kim YE, Oh SW, Lee HJ. 2004. Determination of betaine from Salicornia herbacea L. Korean J Soc Food Sci Nutr 33 : 1584-1587 https://doi.org/10.3746/jkfn.2004.33.9.1584
  29. Lee HJ, Pak HO, Lee JM. 2006. Fermentation properties of yogurt added with rice bran. Korean J Food Cookery Sci 22(4) : 488-494
  30. Lee IS, Lee SG, Kim HS. 2002. Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) bail. Korean J Soc Food Sci Nutr 31(3) : 411-416 https://doi.org/10.3746/jkfn.2002.31.3.411
  31. Lee JH, Hwang HJ. 2006. Quality characteristics of curd yogurt with Rubus coreanum miquel juice. Korean J Culinary Research 12(2) : 195-205
  32. Lee JT, An BJ. 2002. Detection of physical activity of Salicornia herbacea L. Korean J Herbology 17(2) : 61-69
  33. Lee JT, Jeong YS, An BJ. 2002. Physiological activity of Salicornia herbacea L. and its application for cosmetic materials. Korean J Herbology b17(2) : 51-60
  34. Lee YN. 1996. An Illustrated Plant Book of Korea (Primary colors). Kyohaksa. Seoul. Korea. pp 1239
  35. Madigan MT, Martinko JM, Parker J. 1990. Brock biology of microorganisms, 10th ed. Prentice Hall. pp 504-506
  36. Min JG, Lee DS, Kin TJ, Park JH, Cho TY, Park DI. 2002. Chemical composition of Salicornia herbacea L. Korean J Food Sci Nutr 7(1) : 105-107 https://doi.org/10.3746/jfn.2002.7.1.105
  37. Mo SM, Lee YS, Koo JO, Shon SM, Se JS, Yoon EY, Lee SK, Kim YK. 2002. Dietetic Therapy. Kyomunsa. Paju. Korea
  38. Muller-Lissner SA. 1999. Classification, pharmacology, and side effects of common laxatives. ltal J Gastroenterol Hepatol 31 : 234-237
  39. Rasic JL, Kurmann JA. 1978. Yogurt. Technical Dairy publishing, House. Copenhagen
  40. Shimizu K. 2000. Effect of salt treatments on the production and chemical composition of glasswort (Salicornia herbacea L.), rhodesgrass and alfalfa. Jap J Trop Agr 44(1) : 61-67
  41. Suh HJ, Kim YS, Kim JM, Lee H. 2006. Effect of mulberry extract on the growth of yogurt starter cultures. Korean J Food Sci Ani Resour 26(1) : 144-147
  42. Sung YM, Cho JR, Oh NS, Kim CK, In MJ. 2005. Preparation and quality characteristics of curd yogurt added with chlorella, Korean J Soc Appl Biol Chem 48(1) : 60-64
  43. Yu KH. 1998. Preparation of the brown algal alginates and the depolymerized alginates by physical treatment processing. Department of Food & Technology Graduate School Gangneung National University. Gangneung. Korea