Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.
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DOI：
10.5851/kosfa.2016.36.1.90
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发表时间：
2016
影响因子：
--
通讯作者：
Oh NS
中科院分区：
文献类型：
--
作者：
Joung JY;Lee JY;Ha YS;Shin YK;Kim Y;Kim SH;Oh NS
本研究评价了两种韩国传统植物提取物（柿THUNB。叶; DK和荷叶; NN）对草药酸奶的发酵、功能和感官特性的影响。与对照发酵相比，所有植物提取物增加了酸化速率并减少了完成发酵的时间（pH 4.5）。补充植物提取物和储存时间被发现影响酸奶的特性，有助于提高活力的发酵剂和酚类化合物。特别是，嗜热链球菌和德氏乳杆菌亚种的计数增加。DK酸奶中保加利亚乳杆菌最高（分别为2.95和1.14LogCFU/mL）。此外，植物提取物的添加显著影响提高抗氧化活性和持水力，并产生挥发性化合物。NN酸奶的抗氧化能力和持水力均高于DK酸奶。此外，所有的感官特性被改变的植物提取物的加入。作为挥发性化合物分析的结果，植物提取物的添加增加了与不含植物提取物的原味酸奶的风味、味道和质地相关的分数。因此，植物提取物增加了总体偏好。因此，在酸奶中添加DK和NN提取物可提高酸奶的抗氧化活性和物理性质，进而提高酸奶的可接受性。这些研究结果表明，使用植物提取物作为草药酸奶生产中的功能性成分的可能性。
This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.