Comparison of Nanopowdered and Powdered Ginseng-added Yogurt on Its Physicochemical and Sensory Properties during Storage

• 발행기관: 한국축산식품학회
• 저자명: Su Bin Lee Palanivel Ganesan Hae Soo Kwak
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제1호, 24~30쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2013.02.28

영문 초록

This study was conducted to compare the physicochemical and sensory properties of yogurt added with nanopowdered ginseng (NPG) and powdered ginseng (PG) of different concentrations (0.1, 0.3, 0. 5, and 0.7%) (w/v) during the storage at 7℃ for 20 d. The pH and viscosity values of yogurt added NPG or PG decreased during the storage. The pH values of the yogurt samples were ranged from 4.0 to 4.6 as a reflective of the fresh state. Viscosity values of yogurt with NPG at lower concentrations 0.1 and 0.3% (w/v) showed higher values during increased storage time. DPPH radical scavenging activity was significantly higher in the NPG-added yogurt than in the PG during the storage period (p

키워드

yogurt nanopowdered ginseng viscosity antioxidant activity