Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt

마카 열수추출물 첨가가 요구르트의 품질 및 항산화능에 미치는 영향

  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University) ;
  • Chu, Young-Ran (Department of Food Science & Nutrition, Daejin University) ;
  • Park, Han-Na (Department of Food Science & Nutrition, Daejin University) ;
  • Jeon, In-Sook (Department of Food Science & Nutrition, Daejin University) ;
  • Kang, Yong-Soo (Eue Gene General Food Ltd.)
  • 정해정 (대진대학교 식품영양학과) ;
  • 추영란 (대진대학교 식품영양학과) ;
  • 박한나 (대진대학교 식품영양학과) ;
  • 전인숙 (대진대학교 식품영양학과) ;
  • 강용수 (유진종합식품)
  • Received : 2010.04.06
  • Accepted : 2010.05.12
  • Published : 2010.06.30
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Abstract

The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at $4{\pm}1^{\circ}C$, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

Keywords

References

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