Lee Hyun Sook, Song Myung Wook, Kim Kee-Tae, Hong Wan-Soo, Paik Hyun-Dong
Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 51767, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Foods. 2021 Mar 17;10(3):639. doi: 10.3390/foods10030639.
Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.1%, 0.5%, and 1.0%) was added to yogurt formulations and fermented with a 0.1% starter. Antioxidant activities were determined using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, reducing power, and ferric reducing antioxidant power assays. Semi-trained panelists performed a quantitative descriptive analysis for sensory evaluation. The number of starter cells increased more rapidly in ginseng extract-fortified yogurt than in the control group, shortening fermentation time. Regarding antioxidant assays, all HG extract-fortified yogurts showed higher antioxidant activity than the control group. In particular, the HG (0.5%) group showed better results than the SG group in the DPPH and reducing power assays, although the difference was not significant. The sensory scores of color, flavor, texture, taste, and overall acceptance of 0.5% HG-supplemented yogurt did not differ significantly from those of non-supplemented yogurt (control). This suggests that HG can be used in high-value dairy products as a supplement with bioactive properties for health in the food industry.
水培人参（HG）仅在恒定的环境条件下使用营养物质和水进行种植，比土壤种植人参（SG）更有益。本研究旨在确定添加HG的酸奶的理化性质、抗氧化活性和感官特性，以开发高价值酸奶。将HG（0.1%、0.5%和1.0%）添加到酸奶配方中，并用0.1%的发酵剂进行发酵。使用2,2-二苯基-1-苦基肼（DPPH）、2-偶氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐、还原力和铁还原抗氧化能力测定法测定抗氧化活性。半专业评审员进行定量描述分析以进行感官评价。在人参提取物强化酸奶中，发酵剂细胞数量的增加比对照组更快，缩短了发酵时间。关于抗氧化测定，所有HG提取物强化酸奶的抗氧化活性均高于对照组。特别是，HG（0.5%）组在DPPH和还原力测定中比SG组表现更好，尽管差异不显著。添加0.5%HG的酸奶在颜色、风味、质地、口感和总体接受度方面的感官评分与未添加酸奶（对照组）没有显著差异。这表明HG可作为一种具有生物活性特性的补充剂用于高价值乳制品中，以促进食品行业的健康。
