Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation

요구르트 제조에서 자색 고구마 효소 분해물의 탈지분유 대체 효과

  • Kim, Dong Chung (Department of Integrated Materials Engineering, Chungwoon University) ;
  • Won, Sun Im (Department of Human Nutrition and Food Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • Received : 2015.07.30
  • Accepted : 2015.08.25
  • Published : 2015.12.31
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Abstract

Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at $40^{\circ}C$ for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.

요구르트 제조시 사용하는 탈지분유의 일부를 자색고구마 효소 분해물로 대체(고형분 기준 10, 30, 50%)하여 요구르트를 제조한 후 탈지분유만을 사용한 대조구와 발효특성(pH, 적정산도, 환원당 함량, 젖산균의 생육), 생리활성(총 폴리페놀 함량, 항산화 활성) 및 관능특성을 비교하였다. pH는 모든 실험구에서 발효 9시간까지 급격하게 감소하였으며, 그 이후 발효 15시간에 pH 3.9 부근까지 다소 완만하게 감소하였다. 적정산도는 pH와 유사하게 모든 실험구에서 발효 9시간까지 급격하게 증가하였으며 발효 15시간 후 대조구는 0.93%, 자색고구마 분해물 첨가 요구르트는 0.80-0.89%로 자색고구마 분해물의 사용량이 증가할수록 산의 생성은 감소하였다. 발효과정에서 자색고구마 분해물의 사용량이 증가할수록 환원당 함량이 높게 유지되었다. 발효 12시간에 대조군의 젖산균 생균수는 8.89 log CFU/g, 자색고구마 효소분해물 첨가 요구르트는 8.02-8.65 log CFU/g로 탈지분유 대체 정도가 높아질수록 젖산균 생균수도 감소하였다. 관능검사 결과, 전체적인 기호도는 탈지분유의 30%를 대체하여 제조한 요구르트가 가장 우수하였다. 발효 12시간에 탈지분유 30%를 자색고구마 효소분해물로 대체한 요구르트의 총 폴리페놀 함량은 대조구보다 40% 높았으며, DPPH radical 소거활성도 동일하게 증가하였다.

Keywords

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