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한국식품과학회지
→ 한국식품과학회지2017 ; 49(06): 625-631
Effect of lemon grass hot-water extracts on the quality characteristics and antioxidant activity of curd yogurt
레몬그라스 열수 추출물의 첨가가 호상 요구루트의 품질 특성 및 산화방지 활성에 미치는 영향
MinJu Kim and SungTae Kang*
Department of Food Science and Technology, Seoul National University of Science and Technology
김민주·강성태*
서울과학기술대학교 식품공학과
ABSTRACT
This study was performed to examine the quality characteristics and antioxidant activity of curd yogurt with varying content (0.5-2% (w/w)) of lemon grass hot-water extract (LGHWE). The pH decreased with higher LGHWE content until 8 h, with the treated groups showing higher pH values than the control group after 12 h. The viscosity and the viable cell counts of the yogurt with 2% LGHWE were significantly lower than those of the control group during fermentation. Color values of LGHWE yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control. The DPPH radical scavenging activity and soluble content significantly increased with higher LGHWE content. Consumer acceptability score of yogurt with 0.5% LGHWE was ranked higher than that of other yogurts. Yogurt containing 0.5% LGHWE showed no differences in pH and titratable acidity compared to control after storage at 4oC for 14 days.
KEYWORD
curd yogurt, lemon grass hot-water extracts, quality, antioxidant activity, consumer acceptability
한국식품과학회지 2017 Dec; 49(06): 625 - 631
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