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) |
1 | Amorose J, Manca de Nadra MC, Oliver G. 1988. Glucose, galactose, fructose, lactose and sucrose utilization by Lactobacillus bulgaricus and Streptococcus thermophilus isolated from commercial yogurt. Milchwissenschaft 43:626-631. |
2 | Ayebo AD, Shahani KM, Angelo IA. 1980. Effect of ingesting Lactobacillus acidophilus milk upon fecal flora and enzyme activity in humans. Milchwissenschaft 35:730-733. |
3 | Beveridge T, Li T, Oomah B, Smith A. 1999. Sea buckthorn products: Manufacture and composition. Journal of Agricultural and Food Chemistry 47:3480-3488. DOI |
4 | Cho GS, Kim AJ. 2015. Antioxidative activity of Sea Buckthorn and quality characteristics of brown rice Sulgidduk. Family and Environmental Research 53:17-27. DOI |
5 | Gao X, Ohlander M, Jeppsson N, Bjork L, Trajkovski V. 2000. Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation. Journal of Agricultural and Food Chemistry 48:1485-1490. DOI |
6 | Ge X, Tang N, Huang Y, Chen X, Dong M, Rui X, Zhang Q, Li W. 2021. Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.). LWT-Food Science and Technology 153:112484. |
7 | Jung GT, Ju IO. 1997. Studies on the preparation of yogurt from milk added with purple sweet potato powder. The Korean Journal of Food and Nutrition 10:458-461. |
8 | Kallio H, Yang B, Tahvonen R, Hakala M. 1999. Composition of Sea buckthorn berries of various origins. pp. 17-23. Proceedings of International Workshop on Sea Buckthorn IWS-99. |
9 | Kallio H, Yang BR, Peippo P. 2002. Effects of different origins and harvesting time on vitamin C, tocopherols, and tocotrienols in sea buckthorn (Hippophae rhamnoides) berries. Journal of Agricultural and Food Chemistry 50:6136-6142. DOI |
10 | Kim HG, Bae HC, Nam MS. 2003. Fermentation properties of mulberry yogurt. Korean Journal of Agricultural Science 30:66-75. |
11 | Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. 2000. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). Journal of the Korean Society of Food Science and Nutrition 29:1127-1132. [in Korean] |
12 | Korea Dairy Committee. 2021. Dairy statistics yearbook. Korea Dairy Committee, Sejong, Korea. [in Korean] |
13 | KOSIS (Korean Statistical Information Service). 2022. Health functional food statistical data. KOSIS, Daejeon, Korea. [in Korean] |
14 | Lee IS, Paek KY. 2003. Preparation and quality characteristics of yogurt added with cultured ginseng. Korea Journal of Food Science and Technology 35:235-241. [in Korean] |
15 | Lee SY, Shon JY, Kang KO. 2018. Nutritional components and antioxidant activities of Sea buckthron (Hippophae rhamnoides L.) leaf and berry extracts. Journal of East Asian Society of Dietary Life 28:31-39. [in Korean] DOI |
16 | Li TSC, Beveridge THJ. 2003. Sea buckthorn (Hippophae rhamnoides L.): Production and utilization. NRC Research Press, Ottawa, Ontario, Canada. |
17 | Ma Z, Cui Y, Feng, G. 1989. Studies on the fruit character and biochemical compositions of some forms within Chinese sea buckthorn (Hippophae rhamnoides ssp. sinensis) in Shanxi, China. pp. 106-112. Proceedings of International Symposium on Sea Buckthorn (H. rhamnoides L.). |
18 | Marshall RT. 1992. Standard methods for the examination of dairy product (16th ed). pp. 299-308. American Public Health Association, Washington, D.C., USA. |
19 | Metchnikoff E. 1908. The prolongation of life. Nature 77:289-290. |
20 | Mistuoka T. 1990. Bifidobacteria and their role in human health. Journal of Industrial Microbiology 6:263-267. DOI |
21 | Rousi A. 1971. The genus Hippophae L. A taxonomic study. Annales Botanici Fennici 8:177-227. |
22 | Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuluture 16:144-158. DOI |
23 | Sung JM, Choi HY. 2014. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. Journal of the Korean Society of Food Science and Nutrition 43:690-697. [in Korean] DOI |
24 | Yao Y, Tigerstedt PMA, Joy P. 2009. Variation of vitamin C concentration and character cor- relation between and within natural sea buckthorn (Hippophae rhamnoides L.) populations. Acta Agriculturae Scandinavica, Section B-Soil & Plant Science 42:12-17. doi.org/10.1080/09064719410194. DOI |
25 | Zhang W, Yan J, Duo J, Ren B, Guo J. 1989. Preliminary study of biochemical constitutions of berry of Sea buckthorn growing in Shanxi province and their changing trend. pp. 96-105. Proceedings of International Symposium on Sea buckthorn (H. rhamnoides L.). |
![]() |