Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora

  • Kang, Soo-Hyun (Dept. of Animal Science and Technology, Konkuk University) ;
  • Kim, Soo-Ki (Dept. of Animal Science and Technology, Konkuk University) ;
  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Lee, Soo-Kyung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Yim, Jin-Hyuk (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Young-Ji (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kang, Il-Byung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Park, Jin-Hyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jang, Ho-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2016.07.05
  • Accepted : 2016.07.31
  • Published : 2016.09.30
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Abstract

Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supplemented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

Keywords

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