Article

Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors

Heeok Hong1, Yoon-Jung Son1, So Hee Kwon1, Soo-Ki Kim1,*
Author Information & Copyright
1Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
*Corresponding Author: Soo-Ki Kim, Phone: +82-2-450-3728. E-mail: sookikim@konkuk.ac.kr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. 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.

Received: Apr 22, 2020 ; Revised: May 13, 2020 ; Accepted: May 16, 2020

Published Online: May 21, 2020

Abstract

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophiles and Lactobacillus delbrueckiiBulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria counts, total polyphenol content, levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p < 0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p < 0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4°C for 15 days only slightly altered lactic acid bacteria counts, antioxidant activity, and total polyphenol content of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

Keywords: yogurt; paprika; polyphenol; vitamin A; vitamin C


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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