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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 200-206
Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid
유비퀴논, 이소플라본, γ-aminobutyric acid가 강화된 기능성 요구르트 개발
Young-Hee Pyo1,* and Young-Hee Noh1
1Department of Food and Nutrition, Sungshin Women’s University
표영희1,* · 노영희1
1성신여자대학교 식품영양학과
ABSTRACT
A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of γ-aminobutryric acid (GABA; 107.22±3.06 µg/g), isoflavone aglycone (daidzein+genistein; 201.21±6.29 µg/g), and ubiquinone (39.05±0.08 µg/g) than the control yogurt. During fermentation at 36°C for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.
KEYWORD
functional yogurt, GABA, isoflavone, ubiquinone, antioxidant properties
한국식품과학회지 2019 Jun; 51(3): 200 - 206
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