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http://dx.doi.org/10.9721/KJFST.2020.52.2.113

Quality characteristics and antioxidant capacities of Korean commercial yogurt  

Noh, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Jang, Ah-Soon (Department of Food and Nutrition, Sungshin Women's University)
Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.2, 2020 , pp. 113-118 More about this Journal
Abstract
We investigated the quality characteristics and antioxidant capacities of Korean commercial yogurt. Twenty commercial yogurt samples exhibited a pH of 4.05-4.51, titratable acidity of 0.80-1.45%, viable counts of 6.65-9.39 log CFU/g, and total phenolic content of 0.71-2.92 mg gallic acid equivalent/g dry weight (dw). Lactic acid was the major organic acid detected by HPLC with UV detection, and its content was 5.4 times and 46.5 times higher than that of malic acid and citric acid, respectively. The tested commercial yogurt samples exhibited antioxidant potential (1.62-8.95 mM trolox equivalent/g, dw) measured based on scavenging activities of DPPH and ABTS radicals. The average antioxidant potentials of commercial set yogurt containing fruit syrup were significantly (p<0.05) higher than that of cream and plain yogurt. A positive linear correlation was observed between the total phenolic content and the antioxidant capacities, suggesting that phenolic components are likely to contribute significantly to the antioxidant potential of commercial yogurt.
Keywords
commercial yogurt; quality characteristics; antioxidant capacities;
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Times Cited By KSCI : 4  (Citation Analysis)
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