Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root

삼채 뿌리 열수 농축물을 첨가한 발효유의 품질특성

  • Jun, Hyun-Il (Department of Food Science and Technology, Chonbuk National University) ;
  • Park, Seon-Yeong (Department of Food Science and Technology, Chonbuk National University) ;
  • Jeong, Do-Yeon (Sunchang Research Center for Fermentation Microbes (SRCM)) ;
  • Song, Geun-Seoup (Department of Food Science and Technology, Chonbuk National University) ;
  • Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
  • Received : 2014.04.29
  • Accepted : 2014.05.13
  • Published : 2014.09.30
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Abstract

Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at $95^{\circ}C$. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix$^{TM}$ 305) for 10 hr at $42^{\circ}C$ after addition of 0~10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and $^{\circ}Brix$ of yogurt decreased from 6.57~6.60 to 4.34~4.51 and from 8.10~8.90% to 4.60~5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22~0.23% to 1.01~1.10%, from $0mPa{\cdot}s$ to $202.55{\sim}290.50mPa{\cdot}s$, and from 6.40~6.80 log CFU/mL to 8.60~9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.

항산화 활성이 강화된 발효유의 개발 가능성을 확인하고자 삼채 뿌리의 열수 추출조건을 설정한 후 열수 농축물을 첨가한 발효유를 제조하여 품질특성을 조사하였다. 추출 시간에 따른 열수 추출액의 항산화 활성은 $95^{\circ}C$에서 4시간 추출했을 때 DPPH radical 소거능이 54%, ABTS radical cation 소거능이 52%, reducing power가 0.79, metal chelating 활성이 62%로 가장 높게 나타났으며, 이들의 항산화 활성은 총 페놀성 화합물 및 총 플라보노이드 함량과 높은 상관계수(R)를 나타내었다. $95^{\circ}C$에서 4시간 추출한 열수 추출물을 1/10배로 농축한 농축물을 0~10%(w/w) 농도 범위로 첨가하여 발효한 발효유의 품질특성을 비교한 결과, 발효가 완료된 발효유의 pH는 6.57~6.60에서 4.34~4.51로 감소한 반면에 적정산도는 0.22~0.23%에서 1.01~1.10%로 증가되었고, 생균수가 6.40~6.80 log CFU/mL에서 8.60~9.20 log CFU/mL로 증가되었다. 삼채 뿌리 열수 농축물을 첨가한 발효유에 매실향을 첨가한 관능평가에서는 된 정도와 신맛의 강도를 제외한 갈색, 향 및 당도의 강도에서 삼채뿌리 열수 농축물의 첨가량이 증가함에 따라 각각 유의적 차이가 나타났으나, 2.5% 첨가구에서는 색, 향, 단맛 및 신맛의 강도뿐만 아니라 전반적 기호도에서도 대조구와 유의적 차이를 보이지 않았다.

Keywords

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