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Improvement of the Functional and Organoleptic Properties of the Fermented Soymilk with Bacillus subtilis 2829PNU015 in Addition of Corni fructus Extracts

  • Seo, Kyoung-Chun (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Choi, Kyung-Ha (Chunho Food Company) ;
  • Noh, Jeong-Sook (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mi-Jin (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong-Ok (Department of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • Published : 2009.03.31

Abstract

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.

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