• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.263-270
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• 2016

본 연구는 열수 추출과 에탄올 추출법으로 추출한 스테비아 추출물을 그릭 요거트에 당으로 0.5%, 1% 비율로 첨가하여 DPPH, ABTS 라디칼 소거능과 FRAP 측정법을 통해 환원력을 측정하여 항산화능을 비교하고 총 폴리페놀 함량을 측정하기 위하여 수행되었다. 대조군에 비해 스테비아 잎 추출물을 첨가하였을 때 항산화능이 증가하였고 열수 추출물보다 에탄올 추출물을 첨가하였을 때 더 항산화능이 증가하는 경향을 보였으며, 총 폴리페놀 함량 또한 증가하는 경향을 보였다. 따라서 그릭 요거트 에스테비아 잎 추출물을 첨가하여 항산화 기능성이 함유된 발효유로서 에탄올 추출법이 효과적이라 사료된다.

• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.51-57
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• 2016

In this study, the fermentation and quality characteristics of Greek-style yogurt supplemented with stevia leaf extract during storage were examined. Stevia leaf extract was extracted from dried leaves with hot water and 70% ethanol. The pH decreased significantly in all samples over time during fermentation (p<0.05). In particular, the sharpest decrease was detected in the group in which the hot water extract of stevia was added. Acidity increased significantly over time during fermentation (p<0.05). Lactic acid bacteria counts increased in all samples up to 9 h after the start of fermentation, but decreased after 12 h. The sugar content decreased over time, and there were no major differences between samples. Based on the results of a sensory evaluation, the group treated with stevia extract was rated high in sweetness, but was rated somewhat low in color and flavor. Accordingly, it was rated low in overall acceptability. In a storability experiment, as the days of storage increased, the pH gradually decreased, and acidity showed a tendency to increase. The sugar content showed a tendency to decrease and then increase.