Quality Characteristics of Yogurt Supplemented with Angelica gigas Nakai Leaf Extract

참당귀잎 추출물을 첨가한 요구르트의 품질 특성

  • Kim, JiYoun (R&D Center, Seoul F&B Co. Ltd.) ;
  • Han, JeongA (R&D Center, Seoul F&B Co. Ltd.) ;
  • Kang, Hyeoncheol (R&D Center, Seoul F&B Co. Ltd.) ;
  • Lee, Jaehak (Dept. of Applied Animal Science, College of Animal Life Science, Kangwon National University) ;
  • Kim, Hee-Yeon (Agriproduct Processing Experiment Station, Gangwon-do Agricultural Research and Experiment Services) ;
  • Lim, Young-Soon (R&D Center, Seoul F&B Co. Ltd.)
  • 김지연 ((주)서울에프엔비 식품연구소) ;
  • 한정아 ((주)서울에프엔비 식품연구소) ;
  • 강현철 ((주)서울에프엔비 식품연구소) ;
  • 이재학 (강원대학교 동물생명과학대학 동물응용과학부) ;
  • 김희연 (강원도농업기술원 농식품연구소) ;
  • 임영순 ((주)서울에프엔비 식품연구소)
  • Received : 2019.12.11
  • Accepted : 2019.12.16
  • Published : 2019.12.31


In this study, quality characteristics of yogurt supplemented with Angelica gigas Nakai leaf extract were examined. The pH of the yogurt ranged from 4.40 to 4.45 and the titratable acidity ranged from 0.96% to 0.98%. The viscosity tended to decrease with the addition of the Angelica gigas Nakai leaf extract, but did not affect stability during storage. In the range of 0.1% to 0.3%, lactic acid bacteria were present in the range of 1.9×109 to 3.2×109 CFU/mL. The decursin content in yogurt was quantitatively analyzed, depending on the addition of 0.1% to 0.3% of Angelica gigas Nakai leaf extract and was found to be 0.26 ㎍/g, 15.23 ㎍/g, and 23.57 ㎍/g respectively. Organic acid showed the highest generation of lactic acid. The antioxidant properties of yogurt were shown to increase with the addition of the Angelica gigas Nakai leaf extract. The sensory score of yogurt supplemented with 0.1% of the Angelica gigas Nakai leaf extract was highly valued, at a level similar to that of plain yogurt. Yogurt supplemented with 0.2% of the extract was rated above the normal score of 6.31 to 6.50. As shown by the results, the optimal concentration of Angelica gigas Nakai leaf extract for addition to yogurt was within 0.2%.


Supported by : 중소벤처기업부


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