NDLI: Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic <i>Lactobacillus plantarum</i> NK181.

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Evaluation of the Quality of Yogurt Using Ginseng Extract Powder and Probiotic Lactobacillus plantarum NK181.

Content Provider	Europe PMC
Author	Jang, Hye Ji Jung, Jieun Yu, Hyung-Seok Lee, Na-Kyoung Paik, Hyun-Dong
Copyright Year	2018
Abstract	AbstractThe objective of this study was to evaluate the composition, pH, titratable activity,microbial properties, and antioxidant effect of yogurt using ginseng extract powder (GEP),Lactobacillus plantarum NK181, and Streptococcusthermophilus as the starter culture. Different concentration of GEP (0%, 0.5%, 1%,1.5%, and 2% (w/v)) were used in the yogurt. During yogurt fermentation, pH was decreased;however, titratable acidity and viable cell counts were increased. The addition of GEP toyogurt led to a decrease in moisture content and an increase in the fat, ash, and total solidscontent. The antioxidant effect using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicalscavenging, β-carotene bleaching, and ferric reducing antioxidant power (FRAP) assaygradually increased with added GEP. Overall, yogurt fermented with 1% GEP was acceptable interms of cell viability and antioxidant effect. These results might provide informationregarding development of ginseng dairy products with enhanced antioxidant activities andprobiotic properties.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6335138&blobtype=pdf
ISSN	12258563
Journal	Korean Journal for Food Science of Animal Resources [Korean J Food Sci Anim Resour]
Volume Number	38
DOI	10.5851/kosfa.2018.e47
PubMed Central reference number	PMC6335138
Issue Number	6
PubMed reference number	30675108
e-ISSN	2234246X
Language	English
Publisher	Korean Society for Food Science of Animal Resources
Publisher Date	2018-12-31
Access Restriction	Open
Rights License	This is an Open-Access article distributed under the terms of the Creative CommonsAttribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestrictednon-commercial use, distribution, and reproduction in any medium, provided the original workis properly cited. © Copyright 2018 Korean Society for Food Science of AnimalResources
Subject Keyword	ginseng probiotic yogurt Lactobacillus plantarum NK181 physicochemical property antioxidant activity
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Food Science

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