Browse > Article
http://dx.doi.org/10.9721/KJFST.2017.49.6.625

Effect of lemon grass hot-water extracts on the quality characteristics and antioxidant activity of curd yogurt  

Kim, MinJu (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kang, SungTae (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.6, 2017 , pp. 625-631 More about this Journal
Abstract
This study was performed to examine the quality characteristics and antioxidant activity of curd yogurt with varying content (0.5-2% (w/w)) of lemon grass hot-water extract (LGHWE). The pH decreased with higher LGHWE content until 8 h, with the treated groups showing higher pH values than the control group after 12 h. The viscosity and the viable cell counts of the yogurt with 2% LGHWE were significantly lower than those of the control group during fermentation. Color values of LGHWE yogurt were lower in terms of brightness, whereas redness and yellowness values were higher compared to the control. The DPPH radical scavenging activity and soluble content significantly increased with higher LGHWE content. Consumer acceptability score of yogurt with 0.5% LGHWE was ranked higher than that of other yogurts. Yogurt containing 0.5% LGHWE showed no differences in pH and titratable acidity compared to control after storage at $4^{\circ}C$ for 14 days.
Keywords
curd yogurt; lemon grass hot-water extracts; quality; antioxidant activity; consumer acceptability;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Assous MTM, El-Waseif KHM, Gado GBA. Production and evaluation of nontraditional products from lemon grass. Ehypt. J. Agric. Res. 91: 271-280 (2013)
2 Shin JH, Kim GM, Kang MJ, Yang SM, Sung NJ. Preparation and quality characteristics of yogurt with black garlic extracts. Korean J. Food Cook. Sci. 26: 307-313 (2010)
3 Lee MJ, Kim SI, Han YS. Antioxidant activity and qulith characteristics of yogurt added Yuza (Citrus junos sieb ex Tanaka) extract. Korean J. Food Nutr. 21: 135-142 (2008)
4 Kim KH, Hwang HR, Jo JE, Lee SY, Kim NY, Yook HS. Quality characteristics of yogurt prepared with flowering cherry (Prunus serrulata L. var. spontanea Max. wils.) fruit powder during storage. J. Korean Soc. Food Sci. Nutr. 38: 1229-1236 (2009)   DOI
5 Lee IS, Paek KY. Preparation and quality characteristics of yogurt added with cultured ginseng. Korean J. Food Sci. Technol. 35: 235-241 (2003)
6 Lee BS, Park SK. Volatile aromatic compounds and fermentation properties of fermented milk with buckwheat. Korean J. Food Sci. Technol. 45: 267-273 (2013)   DOI
7 Vuyst LD, Vanderveken F, Van de Ven S, Degeest B. Production by and isolation of exopolysaccharides from Streptococcus thermophilus grown in a milk medium and evidence for their growthassociated biosynthesis. J. Appl. Microbiol. 84: 1059-1068 (1998)   DOI
8 Ju T, Oh HS, Kim MJ, Kang ST. Quality characteristics of sponge cake with lemon grass powder. Korean J. Food Sci. Technol. 48: 347-353 (2016)   DOI
9 Harborne JB, Williams CA. Flavonoid patterns in leaves of the gramineae. Biochem. Syst. Ecol. 4: 267-280 (1976)   DOI
10 Cheel J, Theoduloz C, Rodriguez J, Schmeda-Hirschmann G. Free radical scavengers and antioxidants from Lemongrass (Cymbopogon citratus (DC.) Stapf.). J. Agr. Food Chem. 53: 2511-2517 (2005)   DOI
11 Kim HJ, Ko YT. Study on preparation of yogurt from milk and soy protein. Korean J. Food Sci. Technol. 22: 700-706 (1990)
12 Ahn TS. Loosing the constipation by capsulated yogurt. Korean J. Microbiol. 35: 94-97 (1999)
13 Ko SH, Kim SI, Han YS. The quality characteristics of yogurt add supplemented with low grade dried-prsimmon extracts. Korean J. Food Cook. Sci. 24: 735-741 (2008)
14 Im KS. Effect of fermented milk on human health. Korean J. Food Nutr. 16: 93-103 (2003)
15 Sung JM, Choi HY. Effect of mulberry powder on antioxidant activities and quality characteristics of yogurt. J. Korean Soc. Food Sci. Nutr. 43: 690-697 (2014)   DOI
16 Hood SK, Zoitola EA. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci. 53: 1514-1516 (2006)
17 Kim DW, Yang DH, Kim SY, Kim KS, Chung MG, Kang SM. Hypocholesterolemic effect of lyophilized, heat-killed Lactobacillus rhamnosus and Lactobacillus plantarum. Kor. J. Microbiol. Biotechnol. 37: 69-74 (2009)
18 Cho YH, Shin HJ, Chang CH, Nam MS. Studies on the development of the yogurt decreasing blood glucose. Korean J. Food Sci. Ani. Resour. 26: 257-262 (2006)
19 Kang BS, Kim JI, Moon SW. Quality characteristics of yogurt added with Sansuyu (Corni Fructus) extracts. Korean J. Culin. Res. 18: 180-190 (2012)
20 Kim AN, Jung HA. Quality Characteristics of curd yogurt supplemented with Jujube hot-water extracts. J. East Asian Soc. Diet. Li. 23: 069-077 (2013)
21 Yu MS, Kim JM, Lee CH, Son YJ, Kim SK. Qualith characteristics of stirred yoghurt added with fermented red pepper. Korean J. Food Sci. An. 34: 408-414 (2014)   DOI
22 Kim SE, Choe JH, Lee JY, Kim MJ, Kim JH, Park LY, Lee SH. Quality characteristics of yogurt prepared with ginseng berry. Vol 13, pp. 73-80. In: The Journal of The Applied Science Research Institute For Natural Science. Catholic university of Daegu, Daegu, Korea (2015)
23 Oh HS, Kang ST. Quality characteristics and antioxidant activity of yogurt added with acanthopanax powder. Korean J. Food Sci. Technol. 47: 765-771 (2016)
24 Boxer A, Back P. The Herb Book. Chancellor Press, London, UK. pp. 57-68 (1980)
25 Bhattacharya AK, Kaul PN, Rajeswara Rao BR. Effect of Prolonged Storage on the Quality of Lemongrass (Cymbopogon flexuosus (Nees ex Steud.) Wats.) Essential Oil. J. Essent. Oil Bear. Pl. 1: 104-109 (1998)
26 Kouchi, Y. Physiological actions of spices. J. Food Sci. 11: 48-58 (1992)
27 Chae IG, Kim HJ, Yu MH, Kim HI Lee IS. Antioxidant and antibacterial activity of commercially available herbs in Korean markets. J. Korean Soc. Food Sci. Nutr. 39: 1411-1417 (2010)   DOI
28 Yoo MY, Jung YJ, Yang JY. Antimicrobial actibity of herb extracts. J. Korean Soc. Food Sci. Nutr. 34: 1130-1135 (2005)   DOI
29 Sforcin JM, Amaral JT, Fernandes A Jr, Sousa JP, Bastos JK. Lemongrass effects on IL-1beta and IL-6 production by macrophages. Nat. Prod. Res. 23: 1151-1159 (2009)   DOI
30 Francisco V, Figueirinha A, Costa G, Liberal J, Lopes MC, Carmen GR, Carlos FG, Cruz MT, Batista MT. Chemical characterization and anti-inflammatory activity of luteolin glycosides isolated lemongrass. J. Funct. Foods 10: 436-443 (2014)   DOI
31 Silva CB, Guterres SS, Weisheimer V, Schapoval ES. Antifungal activity of the lemongrass oil and citral against Candida spp. Braz. J. Infect. Dis. 12: 63-66 (2008)
32 Kim KS, Choi SY. Quality characteristics of Maejakgwa with added herb extracts. Korean J. Food Nutr. 21: 312-319 (2008)
33 Bankole SA, Joda AO, Ashidi JS. The use of powder and essential oil of Cymbopogon citratus against mould deterioration and aflatoxin contamination of "egusi" melon seeds. J. Basic Microbiol. 45: 20-30 (2005)   DOI
34 Shin SW. Anti-salmonella activity of lemongrass oil alone and in combination with antibiotics. Nat. Prod. Sci. 11: 160-164 (2005)
35 Seo JJ. Manufacture of mosquito extermination device using ultrasonic oscillator. MS Thesis, Hanbat National University, Daejeon, Korea (2012)
36 Ahn YJ, Park SJ, Choi DH, Cho HC, Hiremath IG. Growthinhibitory responses of human intestinal bacteria to extracts from Indian and African Plants. Agric. Chem. Biotechnol. 41: 104-109 (1998)
37 Jeon MK, Kim MR. Studies on storage characteristics of tofu with herb. Korean J. Food Cook. Sci. 22: 307-313 (2006)
38 Lee JW, Kim GJ, Rho KA, Chung KH, Yoon JA, An JH. Quality characteristics and antioxidant activity of muffins containing Lemongrass powder. Korean J. Food Nutr. 28: 794-801 (2015)   DOI
39 AOAC. Official Method of Analysis of AOAC Intl. 15th ed. Method 947.05. Association of Official Analytical Chemists, Gaithersburg, MD, USA (1995)
40 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
41 Lee JH, Hwang HJ. Quality characteristics of curd yogurt with Rubus coreanum miquel juice. Korean J. Culinary Res. 12: 195-205 (2006)
42 Chameber JV. Culture and processing techniques important to the manufacture of good quality yogurt. Cult. Dairy Prod. J. 14: 28-34 (1979)