The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Oat Addition and Various Lactic Acid Bacteria on Quality Characteristics and Antioxidant Activity of Yogurt

유산균의 종류 및 귀리 첨가가 요구르트의 품질 및 항산화활성에 미치는 영향

  • Lee, Mi Ja (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Yang, Ji Yeong (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Hyun Young (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Seung-Yeob (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration) ;
  • Seo, Woo Duck (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 이미자 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 양지영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 송승엽 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2021.11.08
  • Accepted : 2021.11.25
  • Published : 2021.12.31
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Abstract

In this study, we investigated the effects of adding oat and lactic acid bacteria on the quality and functionality of yogurt. Yogurt was fermented with various lactic acid bacteria,; Lactobacillus acidophilus (LA), Lactobacillus delbrueckii sub. bulgaricus (LB), and Streptococcus thermophilussei (ST) and quality properties, β-glucan content, antioxidant activity were estimated. The quality of control and oat added yogurt (OY) showed significant differences depending on the type of strain and combination. The addition of oats significantly accelerated the lactic acid bacteria production, decreased the pH, and increased the titratable acidity and count of the viable cells compared to the control. Acid production was highest in ST, with the complex strains containing ST and LALBST showing high quality characteristics. The viscosity of oat yogurt was higher than that of the control group, and LALBST was also significantly higher than that of the control group. The β-glucan content of OY was 0.14-0.2%, and the organic acid content and antioxidant activity were also significantly increased by the addition of oats. As a result, it is thought that the addition of oats and a combination of lactic acid bacteria can be used for improving the quality and functionality of yogurt.

Keywords

Acknowledgement

본 연구는 농촌진흥청 AGENDA 연구사업(ATIS 과제번호: PJ013524012021) 및 농촌진흥청 국립식량과학원 전문연구원 과정 지원 사업에 의해 이루어진 것임.

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