Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지
DOI QR코드

DOI QR Code

Physicochemical Properties of Fermented Milk Supplemented with Helianthus tuberosus Powder

돼지감자 분말 첨가 발효유의 이화학적 특성

  • Received : 2019.09.27
  • Accepted : 2019.09.30
  • Published : 2019.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Helianthus tuberosus is a perennial plant in the genus, Asteraceae. Pork potato has various pharmacological functions such as improving constipation, preventing bowel disease, inhibiting colon cancer, reducing serum cholesterol, lowering blood lipids, and enhancing blood sugar. This study investigated the physicochemical properties of fermented milk by adding Helianthus tuberosus powder. During the fermentation process, the pH of the fermented milk with added Helianthus tuberosus was higher after 16 hours of fermentation. At 48 hours of fermentation, the pH decreased to 3.70, 3.65, 3.63, and 3.59 with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. In the last 48 hours of fermentation, the acidity increased to 2.35%, 2.57%, and 3.17% with 0% (the control group), 1%, 3%, and 5% Helianthus tuberosus added, respectively. The number of lactic acid bacteria increased as the quantity of Helianthus tuberosus added increased. The highest number of lactic acid bacteria was 9.96 log CFU/g after 16 hours of fermentation with a 5% addition of Helianthus tuberosus . After 48 hours of fermentation, the amount of lactic acid bacteria decreased to 7.84 log CFU/g and 7.88 log CFU/g in the control group and the 1% added Helianthus tuberosus group, respectively. The addition of 3% and 5% Helianthus tuberosus increased the lactic acid bacteria count to 9.48 log CFU/ g and 9.81 log CFU/g, respectively. As the fermentation time increased, oxalic acid and tartaric acid decreased but lactic acid increased. Lactose degraded galactose and glucose over time. After 48 hours of fermentation, the viscosity in the control, 1%, 3%, 5% added Helianthus tuberosus groups increased to 1,006 cP, 1,026 cP, 1,040 cP, and 1,106 cP, respectively. The antioxidant effect was higher in the 5% added Helianthus tuberosus group (84.14%) than in the control group (80.39%) at 48 hours of fermentation. The concentration of polyphenol was 1.6 mg/g and antimicrobial activity was strong against E. coli and Staphylococcus aureus.

본 연구는 돼지감자 분말을 첨가한 발효유 제조의 이화학적 분석을 통해서 돼지감자를 식품소재로써 활용하고자 첨가량에 따른 발효 품질특성을 분석하였다. 돼지감자 분말 1%, 3%, 5% 첨가 발효유 중 5% 첨가구가 산 생성이 가장 우수하였고, 유산균 수도 가장 높게 생장하였다. 또한, 유산 생성이 활발하였고, 항산화 활성과 항균활성도 높았다. 점도는 5% 첨가구에서 가장 높았는데, 물성적인 측면에서 고려할 사항으로 사료된다. 돼지감자분말 첨가 발효유 생산이 유가공산업의 활성화에 기여하길 기대한다.

Keywords

References

  1. Dairy statistics yearbook. Korea Dairy Committee. 2018. p. 140.
  2. Metchnikoff E. The prolongation of life. New York, NY: Arno Press; 1908.
  3. Mistuoka T. Bifidobacteria and their role in human health. J Ind Microbiol. 1990;6:263-268. https://doi.org/10.1007/BF01575871
  4. Ayebo AD, Angelo IA, Shahani KM. Effect of ingesting Lactobacillus acidophilus milk upon fecal flora and enzyme activity in humans. Milchwissenschaft. 1980;35:730-733.
  5. Kim JW, Kim JK, Song IS, Kwon ES, Youn KS. Comparison of antioxidant and physiological properties of Jerusalem artichoke leaves with different extraction processes. J Korean Soc Food Sci Nutr. 2013;42:68-75. https://doi.org/10.3746/jkfn.2013.42.1.068
  6. Kim HN, Yu SY, Yoon WB, Jang SM, Jang YJ, Lee OH. Analysis of nutritional components and physicochemical properties of hot-air dried Jerusalem artichoke (Helianthus tuberosus L.) powder. Korean J Food Sci Technol. 2014;46:73-78. https://doi.org/10.9721/KJFST.2014.46.1.73
  7. Suh KH, Kim KH. Quality characteristics of sponge cake added with Helianthus tuberosus powder. J East Asian Soc Dietary Life. 2014;24:126-135.
  8. Yuan X, Gao M, Xiao H, Tan C, Du Y. Free radical scavenging activities and bioactive substances of Jerusalem artichoke (Helianthus tuberosus L.) leaves. Food Chem. 2012;133:10-14. https://doi.org/10.1016/j.foodchem.2011.09.071
  9. Kim JL, Bae CR, Cha YS. Helianthus tuberosus extract has anti-diabetes effects in HIT-T15 cells. J Korean Soc Food Sci. 2010;39:31-35. https://doi.org/10.3746/jkfn.2010.39.1.031
  10. Carabin IG, Flamm WG. Evaluation of safety of inulin and oligofructose as dietary fiber. Regul Toxicol Pharmacol. 1999;30:268-282. https://doi.org/10.1006/rtph.1999.1349
  11. Marshall RT. Standard methods for the examination of dairy product. 16th ed. Washington, DC: American Public Health Association; 1993. p. 299-308.
  12. Saidi B, Warthesen JJ. Analysis and stability of orotic acid in milk. J Dairy Sci. 1989;72:2900-2905. https://doi.org/10.3168/jds.S0022-0302(89)79440-6
  13. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic. 1965;16:144-158.
  14. Ahn CS, Yuh CS, Bang IS. Physicochemical characteristics of fermented milk containing mulberry leaf extract. Korean J Food Nutr. 2009;22:272-278.
  15. Kim KH, Ko YT. The preparation of yogurt from milk and cereals. Korean J Food Sci Technol. 1993;25:130-135.
  16. Jung BM, Shin TS. Organic acids, free sugars, and volatile flavor compounds by type of Jerusalem Artichoke. J Korean Soc Food Sci Nutr. 2017;46:822-832. https://doi.org/10.3746/jkfn.2017.46.7.822
  17. Kim YS, Lee SJ, Hwang JW, Kim EH, Park PJ, Jeon BT. Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves on t-BHP induced oxidative stress in chang cells. J Korean Soc Food Sci Nutr. 2011;40:1525-1531. https://doi.org/10.3746/jkfn.2011.40.11.1525
  18. Sato M, Ramarathnam N, Suzuki Y, Ohkubo T, Takeuchi M, Ochi H. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J Agric Food Chem. 1996;44:37-41. https://doi.org/10.1021/jf950190a
  19. Rosengard BR, Cochrane DE. Complement-mediated cytolysis: A quick, simple method for determining levels of immunoglobulin E bound to mast cells. J Histochem 1983;31:441-444.
  20. Jhon DY, Kim MH. Studies on inulase form Jerusalem artichoke. J Korean Soc Food Nutr. 1988;17:205-210.
  21. Chae EM, Chol EH. Optimization for alcohol fermentation by Kluyveromyces marxianus using Jerusalem artichoke powder. Korean J Appl Microbiol Biotechnol. 1991;19:265-271.
  22. Jeon SH, Lee SW, Shin YS, Lee GS, Ryu IH. Preparation of yogurt from milk added with purple sweet potato. Korean J Food Nutr. 2000;13:71-77.
  23. Vandenbergh PA. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol Rev. 1993;12:221-237. https://doi.org/10.1111/j.1574-6976.1993.tb00020.x
  24. Huang L, Forsberg CW, Gibbins LN. Influence of external pH and fermentation products on Clostridium acetobutylicum intracellular pH and cellular distribution of fermentation products. Appl Environ Microbiol. 1986;51:1230-1234. https://doi.org/10.1128/AEM.51.6.1230-1234.1986

Cited by

  1. 참당귀잎 추출물을 첨가한 요구르트의 품질 특성 vol.37, pp.4, 2019, https://doi.org/10.22424/jmsb.2019.37.4.237