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Quality Characteristics of Yogurt Supplemented with Angelica gigas Nakai Leaf Extract
| Content Provider | Semantic Scholar |
|---|---|
| Author | Kim, Ji-Youn Kang, Hyeoncheol Lee, Jae-Hak Kim, Hee-Yeon Lim, Young-Soon |
| Copyright Year | 2019 |
| Abstract | In this study, quality characteristics of yogurt supplemented with Angelica gigas Nakai leaf extract were examined. The pH of the yogurt ranged from 4.40 to 4.45 and the titratable acidity ranged from 0.96% to 0.98%. The viscosity tended to decrease with the addition of the Angelica gigas Nakai leaf extract, but did not affect stability during storage. In the range of 0.1% to 0.3%, lactic acid bacteria were present in the range of 1.9×10 to 3.2×10 CFU/mL. The decursin content in yogurt was quantitatively analyzed, depending on the addition of 0.1% to 0.3% of Angelica gigas Nakai leaf extract and was found to be 0.26 μg/g, 15.23 μg/g, and 23.57 μg/g respectively. Organic acid showed the highest generation of lactic acid. The antioxidant properties of yogurt were shown to increase with the addition of the Angelica gigas Nakai leaf extract. The sensory score of yogurt supplemented with 0.1% of the Angelica gigas Nakai leaf extract was highly valued, at a level similar to that of plain yogurt. Yogurt supplemented with 0.2% of the extract was rated above the normal score of 6.31 to 6.50. As shown by the results, the optimal concentration of Angelica gigas Nakai leaf extract for addition to yogurt was within 0.2%. |
| Starting Page | 237 |
| Ending Page | 246 |
| Page Count | 10 |
| File Format | PDF HTM / HTML |
| DOI | 10.22424/jmsb.2019.37.4.237 |
| Alternate Webpage(s) | https://www.ejmsb.org/download/download_pdf?pid=jmsb-37-4-237 |
| Alternate Webpage(s) | https://doi.org/10.22424/jmsb.2019.37.4.237 |
| Volume Number | 37 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
