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콜드브루 액상 커피의 첨가가 Lactobacillus delbrueckii subsp. bulgaricus를 이용한 타가토스 요구르트의 발효 속도 및 항산화 활성에 미치는 영향 KCI 등재

Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Coffee Containing Lactobacillus delbrueckii subsp. bulgaricus

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The purpose of this study is to compare the quality characteristics and antioxidant activities of the tagatose yogurt with different contents (6, 8, 10%) of cold brew liquid coffee. Tagatose is a low-calorie food ingredient with putative health-promoting benefits. The tagatose yogurt was fermented with Lactobacillus delbrueckii subsp. bulgaricus at 37±1oC for 20 h. The changes in acid production (pH and titratable acidity), viscosity, and lactic acid bacteria were determined every 5 h during fermentation. Color value was determined before and after fermentation, and antioxidant activities were performed after fermentation in triplicate. The yogurts containing cold brew liquid coffee had lower pH, higher acidity, and viscosity than the control, regardless of the liquid coffee contents. All samples had increasing levels of lactic acid bacteria over the fermentation period, but lactic acid bacteria of yogurts with the addition of cold brew liquid coffee increased further than the control. The total polyphenol/flavonoid content, DPPH/ ABTS/H2O2 radical scavenging activities, and reducing power increased when the liquid coffee content of the yogurt rose. Consequently, the optimal quality of tagatose yogurt was found when 6-8% of cold brew liquid coffee was added according to the overall results of quality properties and antioxidant activity.

목차
Abstract
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References
저자
  • 임승용(국립군산대학교 식품생명공학과) | Seung-Yong Lim (Department of Food Science and Biotechnology, College of Ocean Science & Technology, Kunsan National University) Corresponding author