The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity and Quality Characteristics of Yogurt Added Yuza(Citrus junos Sieb ex Tanaka) Extract

유자 요구르트의 항산화능과 품질특성

  • Lee, Young-Joo (Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Kim, Soon-Im (Nano Bio-resources Center, Sookmyung Women's University) ;
  • Han, Young-Sil (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 이영주 (숙명여자대학교 전통문화예술대학원 전통식생활문화) ;
  • 김순임 (숙명여자대학교 나노바이오소재센터) ;
  • 한영실 (숙명여자대학교 식품영양학과)
  • Published : 2008.06.30
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Abstract

This study investigated to develop new functional yogurt added domestic yuza(Citrus junos). In order to make the most effective yogurt, yuza extract and fructose were mixed at different proportions. DPPH free radical scavenging activity of yuza yogurts increased dependent on concentration. The results of the DPPH free radical scavenging activity, the 1% yuza yogurt was proven to be the best. The overall sensory score for yogurt made from adding 1% yuza ethanol extract was the best of tested yogurts. The antioxidant activity(DPPH free radical scavenging activity) was the highest in 1% yuza yogurt. The quality characteristics of prepared yogurt were evaluated in terms of acid production(pH and titratable acidity), viscosity, color and levels of lactic acid bacteria during storage period. During storage, the quality of yogurt made from adding yuza extract was better than control(without yuza extract). The sedimentation of curd was repressed a little by adding 1% yuza extract.

Keywords

References

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