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http://dx.doi.org/10.5851/kosfa.2016.36.1.90

Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts  

Joung, Jae Yeon (R&D Center, Seoul Dairy Cooperative)
Lee, Ji Young (R&D Center, Seoul Dairy Cooperative)
Ha, Young Sik (R&D Center, Seoul Dairy Cooperative)
Shin, Yong Kook (R&D Center, Seoul Dairy Cooperative)
Kim, Younghoon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
Kim, Sae Hun (Division of Food Bioscience and Technology, College of Life Science & Biotechnology, Korea University)
Oh, Nam Su (R&D Center, Seoul Dairy Cooperative)
Publication Information
Food Science of Animal Resources / v.36, no.1, 2016 , pp. 90-99 More about this Journal
Abstract
This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.
Keywords
herbal yogurt; fermentation; antioxidant activity; sensory evaluation; volatile compound;
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