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http://dx.doi.org/10.9721/KJFST.2019.51.3.200

Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid  

Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Noh, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.3, 2019 , pp. 200-206 More about this Journal
Abstract
A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.
Keywords
functional yogurt; GABA; isoflavone; ubiquinone; antioxidant properties;
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