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Nutritional Components, Texture, and Antioxidant Properties of Lactic Acid Bacteria-Fermented Yakchobugak with Addition of Agro-food Products  

Ko, Young-Ran (Korea Fermented Food Research Institute)
Shon, Mi-Yae (Sancheong Oriental Medicinal Herb Institute)
Wang, Su-Bin (Department of Food and Nutrition, Sunchon National University)
Lee, Kang-Soo (Korea Fermented Food Research Institute)
Kang, Seong-Koo (Korea Fermented Food Research Institute)
Park, Seok-Kyu (Korea Fermented Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 405-411 More about this Journal
Abstract
The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.
Keywords
fermented yakchobugak; reducing power; DPPH free radical scavenging activity; hardness; nutritional components;
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