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Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Korean J. Food Sci. An. 2018;38:451-467
Published online June 30, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Su-Hyun Kang1,2,†, Mi-Sang Yu1,†, Jeong-Mee Kim3, Sung-Kwon Park4, Chi-Ho Lee5, Hong-Gu Lee1,2, and Soo-Ki Kim1,*

1Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
2Team of an Educational Program for Specialists in Global Animal Science, Brain Korea 21 Plus Project, Konkuk University, Seoul 05029, Korea
3Institute of Animal Resource Center, Konkuk University, Seoul 05029, Korea
4Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
5Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Correspondence to: Soo-Ki Kim
Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3728
Fax: +82-2-458-3728
Received January 16, 2018; Revised February 7, 2018; Accepted February 11, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, L*-value was decreased whereas a*- and b*- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at 4℃. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.
Keywords : red pepper juice, green pepper juice, stirred yogurt, capsaicin, antioxidant activity

August 2018, 38 (4)