Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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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
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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%.

참당귀잎 추출물을 일정비율로 첨가한 발효유를 제조하고, 이화학적 특성과 항산화능 및 관능평가 등 품질특성을 분석하였다. pH는 4.40-4.45 범위를 보였고, 산도는 0.96%-0.98%로 참당귀잎 추출물 첨가에 따른 유의적인 차이를 보이지 않았다. 점도는 참당귀잎 추출물의 첨가에 따라 다소 감소되는 경향을 보였지만, 저장중 안정성에는 영향을 주지 않았다. 유산균수는 참당귀잎 추출물의 첨가량 증가에 따라 다소 억제되는 경향을 보였지만, 0.1%-0.3%의 범위에서는 1.9×109-3.2×109 CFU/mL의 높은 수준을 보였다. 요구르트 중의 decursin 함량 분석은 0.1%-0.3%의 첨가량에 따라 0.26 ㎍/g, 15.23 ㎍/g 및 23.57 ㎍/g으로 비례하여 정량분석 되었다. 유기산 생성은 lactic acid의 생성량이 가장 높게 나타났으며, 첨가비율에 따른 유의성은 보이지 않았다. 요구르트의 항산화능은 참당귀잎 추출물의 첨가로 높게 나타났으며, 또한 첨가량이 증가할수록 항산화효과도 높게 나타나는 효과를 보였다. 관능평가 결과, 참당귀잎 추출물 0.1% 첨가구가 무첨가구와 유사한 수준으로 높게 평가되었으며, 0.2% 첨가구의 경우도 6.31-6.50의 보통이상 수준으로 평가되었다. 이상의 결과와 같이 참당귀잎 추출물의 첨가농도는 0.2% 이내 범위가 적합하였다.

Keywords

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