Nguyen Linh, Hwang Eun-Sun
Department of Nutrition and Culinary Science, Hankyong National University, Gyeonggi 17579, Korea.
Prev Nutr Food Sci. 2016 Dec;21(4):330-337. doi: 10.3746/pnf.2016.21.4.330. Epub 2016 Dec 31.
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.
我们研究了添加1%、2%和3%的黑果腺肋花楸汁并在37°C下发酵24小时的酸奶的品质特性和抗氧化活性。总酸度随着黑果腺肋花楸汁添加量和培养时间的增加而增加。随着黑果腺肋花楸汁含量和培养时间的增加，酸奶的亮度和黄度降低，但红度增加。乳酸菌数量随着培养时间的增加而增加，含有2%和3%黑果腺肋花楸汁的酸奶的乳酸菌数量高于添加1%黑果腺肋花楸汁的酸奶。总多酚和类黄酮含量随着黑果腺肋花楸汁添加量的增加而呈比例增加。含黑果腺肋花楸的酸奶的抗氧化活性显著高于对照组，并随着黑果腺肋花楸汁浓度的增加而呈比例增加。添加2%黑果腺肋花楸汁的酸奶口感最佳（<0.05）。黑果腺肋花楸汁可能是一种有用的添加剂，可改善酸奶的口感和抗氧化潜力。
