Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Fermentation properties of yoghurt supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder

  • Byung Bae Park (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Gereltuya Renchinkhand (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Woo Jin Ki (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Jong Woo Choi (Center for Research and Development, Choheung Corporation) ;
  • Myoung Soo Nam (Department of Animal Biosystem Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2022.08.30
  • Accepted : 2022.11.17
  • Published : 2022.12.01
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Abstract

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

Keywords

References

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