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http://dx.doi.org/10.3839/jabc.2015.049

Substitution Effect of Enzymatically Hydrolyzed Purple Sweet Potato Powder on Skim Milk in Yogurt Preparation  

Kim, Dong Chung (Department of Integrated Materials Engineering, Chungwoon University)
Won, Sun Im (Department of Human Nutrition and Food Science, Chungwoon University)
In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.58, no.4, 2015 , pp. 311-316 More about this Journal
Abstract
Yogurt was prepared with different substitution ratio [10, 30, and 50% (w/w)] of skim milk with enzymatically hydrolyzed purple sweet potato powder (EHPSPP) and fermented at $40^{\circ}C$ for 15 h. Fermentation characteristics and antioxidant activities of the yogurt were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts and DPPH radical scavenging activity, respectively. After 15 h fermentation, titratable acidity of EHPSPP yogurt was 0.80-0.89% and was lower than that (0.93%) of yogurt made without EHPSPP. The acid production and the number of viable lactic acid bacterial cell decreased with increasing the substitution ratio. The sensory score of EHPSPP yogurt prepared with 30% substitution ratio showed the highest values in taste and overall acceptability among the tested yogurt preparations. DPPH radical scavenging activity increased with increasing the substitution ratio in yogurt fermented for 12 h. The total phenolic content of 30% EHPSPP yogurt was 40% higher than that of skim milk yogurt. These results suggest that EHPSPP can be used as substituent of skim milk and the optimum substitution ratio is around 30%.
Keywords
antioxidant activity; enzymatically hydrolyzed purple sweet potato; fermentation characteristics; yogurt;
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Times Cited By KSCI : 15  (Citation Analysis)
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