DOI QR코드

DOI QR Code

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

Abstract

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%.

Acknowledgement

Supported by : 중소벤처기업부

References

  1. Korea Dairy Committee. Dairy statistics yearbook. Sejong, Korea: Korea Dairy Committee; 2018. p. 140.
  2. Gilliland SE. Health and nutritional benefits from lactic acid bacteria. FEMS Microbiol Rev. 1990;7:175-188.
  3. Sanchez-Segarra PJ, Garcia-Martinez M, Gordillo-Otero MJ, Diaz-Valverde A, Amaro-Lopez MA, Moreno-Rojas R. Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment. Food Chem. 2000;71:85-89. https://doi.org/10.1016/S0308-8146(00)00146-1
  4. Klaenhammer TR. Bacteriocins of lactic acid bacteria. Biochimie. 1988;70:337-349. https://doi.org/10.1016/0300-9084(88)90206-4
  5. Sybesma W, Hugenholtz J, de Vos WM, Smid EJ. Safe use of genetically modified lactic acid bacteria in food, bridging the gap between consumers, green groups, and industry. Electron J Biotechnol. 2006;9:424-448.
  6. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Technol. 2004;15:67-78. https://doi.org/10.1016/j.tifs.2003.09.004
  7. Kim MJ, Kim GR. In vitro evaluation of cholesterol reduction by lactic acid bacteria extracted from Kimchi. Korean J Culin Res. 2006;12:259-268.
  8. Lee JL, Huh CS, Baek YJ. Utilization of fermented milk and it's health promotion. Korean Dairy Technol. 1999;17:58-71.
  9. Lourens-Hattingh A, Viljoen BC. Yogurt as probiotic carrier food. Int Dairy J. 2001;11:1-17. https://doi.org/10.1016/S0958-6946(01)00036-X
  10. Gilliland SE. Acidophilus milk products: a review of potential benefits to consumers. J Dairy Sci. 1989;72:2483-2494. https://doi.org/10.3168/jds.S0022-0302(89)79389-9
  11. Ahn YT, Lim KS, Huh CS. Current state of functional yogurt in Korea. J Korean Dairy Technol Sci. 2006;24:29-42.
  12. Lee YW. Effect of fermented milk on the blood cholesterol level of Korean. J Food Hyg Saf. 1997;12:83-95.
  13. Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. Antioxidant activity of yogurt supplemented with red ginseng extract. Korean J Food Cook Sci. 2008;24:358-366.
  14. Kim HN, Yoon JW, Moon SA, Choi SB, Seo YM, Park J, et al. Fermentation and quality characteristics during the storage of Greek-style yogurt supplemented with Stevia leaf extract. J Milk Sci Biotechnol. 2016;34:51-57. https://doi.org/10.22424/jmsb.2016.34.1.51
  15. Park BB, Renchinkhand G, Nam MS. Physicochemical properties of fermented milk supplemented with Helianthus tuberosus powder. J Milk Sci Biotechnol. 2019;37: 196-205. https://doi.org/10.22424/jmsb.2019.37.3.196
  16. Shin PG, Kim HC, Yoo YB, Kong WS, Oh YL. Effect of conversion rate of ${\gamma}$- aminobutyric acid (GABA) by yogurt fermentation with addition of nanoparticle winter mushroom and hydroponic ginseng. J Mushrooms. 2015;13:334-337. https://doi.org/10.14480/JM.2015.13.4.334
  17. Fernandez-Garcia E, McGregor JU. Determination of organic acids during the fermentation and cold storage of yogurt. J Dairy Sci. 1994;77:2934-2939. https://doi.org/10.3168/jds.S0022-0302(94)77234-9
  18. Shin JH, Kim GM, Kang MJ, Yang SM, Sung NJ. Preparation and quality characteristics of yogurt with black garlic extracts. Korean J Food Cook Sci. 2010;26: 307-313.
  19. Cho MG, Bang JK, Chae YA. Comparison of volatile compounds in plant parts of Angelica gigas Nakai and A. acutiloba Kitagawa. Korean J Med Crop Sci. 2003;11: 352-357.
  20. Park MJ, Kang SJ, Kim AJ. Hypoglycemic effect of Angelica gigas Naki extract in streptozotocin-induced diabetic rats. Korean J Food Nutr. 2009;22:246-251.
  21. Heo JS, Cha JY, Kim HW, Ahn HY, Eom KE, Heo SJ, et al. Bioactive materials and biological activity in the extracts of leaf, stem mixture and root from Angelica gigas Nakai. J Life Sci. 2010;20:750-759. https://doi.org/10.5352/JLS.2010.20.5.750
  22. Kim KM, Jung JY, Hwang SW, Kim MJ, Kang JS. Isolation and purification of decursin and decursinol angelate in Angelica gigas Nakai. J Korean Soc Food Sci Nutr. 2009;38:653-656. https://doi.org/10.3746/jkfn.2009.38.5.653
  23. Lee SH, Kang SS, Shin KH. Coumarins and a pyrimidine from Angelica gigas roots. Nat Prod Sci. 2002;8:58-61.
  24. Kang SY, Lee KY, Sung SH, Park MJ, Kim YC. Coumarins isolated from Angelica gigas inhibit acetylcholinesterase: structure-activity relationships. J Nat Prod. 2001; 64:683-685. https://doi.org/10.1021/np000441w
  25. Ma Y, Jung JY, Jung YJ, Choi JH, Jeong WS, Song YS, et al. Anti-inflammatory activities of coumarins isolated from Angelica gigas Nakai on LPS-stimulated RAW 264.7 cells. J Food Sci Nutr. 2009;14:179-187.
  26. Lee KY, Hong SY, Jeong HJ, Lee JH, Lim SH, Heo NK, et al. Biological activities of extract from aerial parts of Angelica gigas Nakai. J Agric Life Environ Sci. 2015;27:15-22.
  27. Kim HY, Lee KY, Kim TH, Noh HS, Kim SC, Ahn MS. Development and validation of analytical method for decursin in aerial parts of Angelica gigas Nakai extract. J Food Hyg Saf. 2019;34:52-57. https://doi.org/10.13103/JFHS.2019.34.1.52
  28. Cha JY, Kim HW, Heo JS, Ahn HY, Eom KE, Heo SJ, et al. Ingredients analysis and biological activity of fermented Angelica gigas Nakai by mold. J Life Sci. 2010;20:1385-1393. https://doi.org/10.5352/JLS.2010.20.9.1385
  29. Son CY, Baek IH, Song GY, Kang JS, Kwon KI. Pharmacological effect of decursin and decursinol angelate from Angelica gigas Nakai. Yakhak Hoeji. 2009;53:303-313.
  30. APHA. Standard methods for the examination of dairy products. 14th ed. Washinton, DC: American Public Health Association; 1978. p. 355.
  31. Keogh MK, O'Kennedy BT. Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids. J Food Sci. 1998;63:108-112. https://doi.org/10.1111/j.1365-2621.1998.tb15687.x
  32. Re R, Pellegrini N, Protegente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med. 1999;26:1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  33. Chamber JV. Culture and processing techniques important to the manufacture of good quality yogurt. Cult Dairy Prod J. 1979;14:28-34.
  34. Davis JG. Laboratory control of yoghurt. Dairy Ind. 1970;35:139-144.
  35. Cho JR, Kim JH, In MJ. Effect of garlic powder on preparation and quality characteristics of yogurt. J Korean Soc Appl Biol Chem. 2007;50:48-52.
  36. Marsili RT, Ostapenko H, Simmons RE, Green DE. High performance liquid chromatographic determination of organic acids in dairy products. J Food Sci. 1981;46: 52-57. https://doi.org/10.1111/j.1365-2621.1981.tb14529.x
  37. Lee KY, Hong SY, Jeong HJ, Lee JH, Lim SH, Heo NK, et al. Biological activities of extract from aerial parts of Angelica gigas Nakai. J Agric Life Environ Sci. 2015;27: 15-22.