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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Korean J. Food Sci. An. 2017;37:865-872
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Won-Young Cho, Su-Jung Yeon, Go-Eun Hong, Ji-Han Kim, Chuluunbat Tsend-Ayush1, and Chi-Ho Lee*

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
1Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
Correspondence to: Chi-Ho Lee
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3681 Fax: +82-2-453-1948 E-mail: leech@konkuk.ac.kr
Received September 13, 2017; Revised November 14, 2017; Accepted November 15, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at 4°С for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% green olive (GY5). The more time of titratable acidity went by, the more it increased. Except GY0, viscosity tended to decrease in other groups (P>0.05), and the more time of syneresis went by, the more it increased, but GY3 of them showed the lowest syneresis. Lactic acid bacteria showed no significant with GY0 until 5 d, but after that, GY1, GY3 and GY5 showed lower than GY0. Yogurt added green olive showed darker color than GY0 (low L* and high a*). The antioxidant activity of GY5 was found to be the highest among the four groups at day 1 of storage. Total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power of GY5 was found to be the highest among the four groups at day 1 of storage which were 6.96 mg GAE/kg, 47.53%, and 0.57, respectively. In the sensory evaluation sweet and overall of GY3 indicated the highest score among the four groups. Results of this study demonstrated that green olive powder might be used to improve the antioxidant capacity and sensory characteristics of yogurt.
Keywords : yogurt, green olive powder, antioxidant activity, sensory evaluation, dairy


December 2017, 37 (6)