The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Activity of Oat-added Curd Yogurt

귀리 첨가 호상 요구르트의 저장 중 항산화 활성 및 품질 특성

  • Lee, Mi Ja (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) ;
  • Yang, Ji Yeong (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) ;
  • Choi, June-Yeol (Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration)
  • 이미자 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 김현영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 양지영 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 송승엽 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 최준열 (농촌진흥청 국립식량과학원 작물기초기반과)
  • Received : 2022.08.11
  • Accepted : 2022.09.26
  • Published : 2022.10.31
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Abstract

Recently, consumers' awareness of the importance of the intestinal action of lactic acid bacteria and intestinal microbes is increasing, as well as interest in yogurt. In this study, yogurt was prepared with three mixed strains (lactic acid bacteria combination, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp., and Bulgaricus, Streptococcus thermophilussei, 1:1:1) by adding oats flour, and the quality characteristics of yogurt were investigated, while stored at a storage temperature of 4℃ for 12 days. According to the storage period, the control as wel as the oat yogurt showed slight decrease in pH, and no significant change in acidity. Sugar content slightly increased. and brightness decreased, in the control and the oat yogurt. Visible cell numbers increased during storage, and decreased on the 12th day. Viscosity in the oat yogurt was 7,580 cP, which was approximately eight times higher than that of the control group, and decreased gradually according to the storage period. Antioxidant activity (DPPH) was approximately two times higher in the oat-added yogurt, and slightly increased with the storage period, decreased on the 12th day of storage, and β-glucan was detected only in oat-added yogurt.

Keywords

Acknowledgement

본 연구는 농촌진흥청 AGENDA 연구사업(ATIS 과제번호: PJ013524012022) 및 농촌진흥청 국립식량과학원 전문연구원 과정 지원 사업에 의해 이루어진 것임.

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