Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root

파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성

  • Kim, Min-Jeong (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
  • 김민정 (대구가톨릭대학교 식품공학과) ;
  • 이신호 (대구가톨릭대학교 식품공학과)
  • Received : 2017.03.21
  • Accepted : 2017.04.20
  • Published : 2017.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to investigate the effect of hot water extract of Welsh onion root (HEWO) on growth of lactic acid bacteria and fermentative characteristics of yogurt. The physiochemical characteristics of HEWO such as pH, soluble solid, reducing sugar, total polyphenol content and DPPH radical scavenging activity were studied. The lactic bacterial count in brain heart infusion (BHI) broth with HEWO was about 1 log cycle higher than in control for 24 h at $37^{\circ}C$. The pH of yogurt prepared with HEWO (WY100) and 50% HEWO (WY50) was gradually decreased significantly but increased the viscosity of yogurt with increasing HEWO concentration during fermentation. The viable cells of lactic acid bacteria after fermentation for 24 h were 8.03 (control), 8.77 (WY50), 8.84 (WY100) log CFU/mL, respectively. The DPPH radical scavenging activity of yogurt increased with increasing HEWO concentration. Sensory quality of yogurt prepared with HEWO was higher than that of control. The pH and lactic acid bacteria of all tested yogurts decreased during storage for 10 days at $4^{\circ}C$ but lactic bacterial count of yogurt prepared with HEWO maintained $10^8CFU/mL$ during storage. These results indicated the potential use of HEWO as a valuable resource to improve fermentation and functionality of yogurt.

대파 뿌리 열수추출물을 아용하여 유산균의 성장특성과 요구르트의 발효 특성을 조사 하였다. 파 뿌리 열수 추출물은 pH 5.63, 고형분 함량 10%, 환원당함량 1.12 mg/g, 총 폴리페놀 함량 135.09 mg/g, DPPH 라디칼 소거능 45.24%이었다. 추출액을 이용하여 제조한 BHI배지(WR50, WR100)에서 유산균의 성장은 배양 24시간 이후 대조구에 비해 WR100에서 약 1 log cycle 성장이 촉진되었다. 파 뿌리 열수 추출물 원액(WY100), 증류수로 2배 희석한 추출액(WY50) 그리고 증류수(control)에 각각 12% 환원탈지유를 용해시켜 제조한 요구르트의 발효 중 pH는 추출물의 농도가 증가함에 따라 낮아졌으며, 산도 변화 역시 pH 변화와 유사하였다. 점도는 대조구를 제외하고 발효 8시간 이후로부터 급격히 증가하여 발효기간과 추출물의 농도가 증가함에 따라 유의적으로 증가하였다. 발효 기간 중 유산균수의 변화는 첨가구가 대조구에 비해 높은 생균수를 나타내었으며 발효 24시간 발효 후 각 처리구별 생균수는 8.03(control), 8.77(WY50), 8.84(WY100) log CFU/mL 이었다. DPPH 라디칼 소거능은 추출물의 농도가 증가할수록 증가하였다. 종합적 기호도는 추출물 첨가구가 대조구에 비해 유의적으로 높았으며(p<0.05), 각각 3.00(control), 3.50(WY50), 3.17와(WY100)으로 50% 파 뿌리 열수 추출물로 제조한 요구르트의 기호성이 가장 양호 하였다. 추출물로 제조한 요구르트를 $4^{\circ}C$에서 10일간 냉장 저장 동안 대조구와 첨가구 모두 pH는 낮아지고 유산균수는 감소하였으나 첨가구의 경우 $10^8CFU/mL$을 유지하였다. 파 뿌리 열수추출물은 요구르트의 발효 및 기능성 개선을 위해 부재료로 사용이 가능할 것으로 판단된다.

Keywords

References

  1. Chen JH, Chen HI, Wang JS, Tsai SI, Jen CJ (2000) Effects of Welsh onion extracts on human platelet function in vitro. Life Sci, 66, 1571-1579 https://doi.org/10.1016/S0024-3205(00)00477-X
  2. Sohn HY, Kum EJ, Ryu HY, Jeon SJ, Kim NS, Son KH (2006) Antifungal activity of fistulosides, steroidal saponins, from Allium fistulosum L.. J Life Sci, 16, 310-314 https://doi.org/10.5352/JLS.2006.16.2.310
  3. Seo DC, Chung SM, Lee JY, Kim YS, Chung JH (1996) Effect of oriental onion (Allium fistulosum) on platelet aggregation. J Fd Hyg Safety, 11, 273-276
  4. Terao J, Hiwada M, Taguchi K, Takahara K, Mohri S (2005) Glutathione peroxidase mimics as novel antioxidants from vegetables. BioFacter, 23, 1-6 https://doi.org/10.1002/biof.5520230101
  5. Cha HS, Seong KS, Kim SH, Seo JW, Park SJ, Kim SI, Lee KW, Yoon SR, Han DU (2004) Protective effects of Welsh onion (Allium fistulosum L.) on drug-induced hepatotoxicity in rats. J Korean Soc Food Sci Nutr, 34, 1344-1349
  6. Phay N, Higashiyama T, Tsuji M, Matsuura H, Fukushi Y, Yokota A, Tomita F (1999) An antifungal compound from roots of Welsh onion. Phytochem, 52, 271-274 https://doi.org/10.1016/S0031-9422(99)00170-3
  7. Date Y, Nakanishi Y, Fukuda S, Nuijima Y, Kato, T, Umehara, M, Ohno H, Kikuchi J (2014) In vitro evaluation method for screening of candidate prebiotic foods. Food Chem, 152, 251-260 https://doi.org/10.1016/j.foodchem.2013.11.126
  8. Wang BS, Chen JH, Liang YC, Duh PD (2005) Effects of Welsh onion on oxidation of low-density lipoprotein and nitric oxide production in macrophage cell line raw 264.7. Food Chem, 91, 147-155 https://doi.org/10.1016/j.foodchem.2004.06.009
  9. Rasic JL, Kurmann JA (1978) Yogurt. Copenhagen, Denmark: Technical Dairy Publishing House, Copenhagen, Denmark
  10. Im KS (2003) Effect of fermented milk on human health. Korean J Food Nutr 16, 93-103
  11. Sung JM, Choi HY (2014) Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J Korean Soc Food Sci Nutr, 43, 690-697 https://doi.org/10.3746/jkfn.2014.43.5.690
  12. Kim AN, Park SH, Jeong HA (2014) Antioxidant activity of Jujube and curd yogurt addition to jujube. Korean J Food Nutr, 27, 331-338 https://doi.org/10.9799/ksfan.2014.27.3.331
  13. Goh JS, Chae YS, Gang CG, Kwon IK, Choi M, Lee SK, Kim GY, Ahn JK (1994) Studies on development of ginseng-yogurt and it's health effect: II. Effect of ginseng-yourt on the blood glucose, serum cholesterol and inhibition of cancer in mouse. Korean J Dairy Sci, 16, 253-261
  14. Oh HS, Kang ST (2015) Quality characteristics and antioxidant activity of yogurt added with Acanthopanax powder. Korean J Food Sci Technol 47, 765-771 https://doi.org/10.9721/KJFST.2015.47.6.765
  15. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 https://doi.org/10.1021/ac60147a030
  16. Folin O, Denis W (1912) On phosphotungsticphosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243
  17. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  18. Chang TC, Jang HD, Lin WD, Duan PF (2016) Antioxidant and antimicrobial activities of commercial rice wine extracts of Taiwanese Allium fistulosum. Food Chem, 190, 724-729 https://doi.org/10.1016/j.foodchem.2015.06.019
  19. Sakakibara H, Honda Y, Nakagawa S, Ashida H, Kanazawa K (2003) Simultaneous determination of all polyphenols in vegetables, fruit and teas. J Agric Food Chem, 51, 571-581 https://doi.org/10.1021/jf020926l
  20. Shin YS, Lee KS, Kim DH (1993) Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J Food Sci Technol, 25, 666-671
  21. Lee EH, Nam ES, Park SI (2002) Characteristics of curd yogurt from milk added with Maesil (Prunus mume). Korean J Food Sci Technol, 34, 419-424
  22. Bang BH, Seo JS, Jeong EJ, Kim KP (2004) Studies on the manufacture of peanut yogurt. Korean J Food Nutr, 17, 53-59
  23. Shin YS, Sung HJ, Kim DH, Lee KS (1994) Survival rate of lactic acid bacteria and the change ${\beta}$-galactosidase activity in commercial yogurts under the acidic conditions. Agric Chem Biotechnol, 37, 143-147
  24. Saulnier DM, Spinler JK, Gibson GR, Versalovic J (2009) Mechanisms of probiosis and prebiosis: considerations for enhanced functional foods. Curr Opin Biotechnol, 20, 135-141 https://doi.org/10.1016/j.copbio.2009.01.002
  25. Chung YC, Chang CT, Chao WW, Lin CF, Chou ST (2002) Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by Bacillus subtilis IMR-NK1. J Agric Food Chem, 50, 2454-2458 https://doi.org/10.1021/jf011369q
  26. Lee YJ, Kim SI, Han YS (2008) Antioxidant activity and quality characteristics of yogurt added yuza (Citrus junos Sieb ex Tanaka) extract. Korean J Food Sci Nutr, 21, 135-142
  27. Cho YS, Kim SI, Han YS (2008) Effect of slander glasswort extract yogurt on quality during storage. Korean Soc Food Cookery Sci, 24, 212-221
  28. Korea Food Industry Association (2002) Korean Food Standards Codex, p 215

Cited by

  1. 전통 발효 식품에서 분리한 유산균을 이용한 yogurt 발효특성 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.707
  2. Comparisons of the Physicochemical Characteristics, Antioxidant Properties, and Consumer Acceptance of Greek-Style Yogurt Enhanced with Black Tea Syrup Instead of Sugar Syrup vol.31, pp.1, 2017, https://doi.org/10.17495/easdl.2021.2.31.1.36