• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.122-133
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• 2022

Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.66-75
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• 2022

Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.