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http://dx.doi.org/10.11002/kjfp.2017.24.5.576

Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder  

Yeo, Su-bin (Department of Food Science and Biotechnology, Kyungpook National University)
Yeo, Soo-Hwan (Fermented Food Science Division, Department of Agro-Food Resources, NIAS, RDA)
Park, Heui-Dong (Department of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.24, no.5, 2017 , pp. 576-584 More about this Journal
Abstract
With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to $13^{\circ}Brix$. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at $4^{\circ}C$. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.
Keywords
green tea powder; fermented milk; physicochemical property; quality characteristics; antioxidant activity;
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