Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
Korean Journal of Food Preservation, ISSN: 2287-7428, Vol: 24, Issue: 5, Page: 576-584
2017
- 6Citations
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Metrics Details
- Citations6
- Citation Indexes6
- CrossRef5
Article Description
With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of fermented milk supplemented with different concentrations (0.5, 1, 2, 3%) of GP. All samples were evaluated for pH, total acidity, viable cell count, and sugar contents. The pH of all samples decreased during fermentation, and the final pH ranged from 4.35 to 4.51. The acidity increased during fermentation, after the fermentation was completed, the titratable acidity was 0.8 to 1.1%. And viable cell count of all samples increased during fermentation, and the final viable cell count was 8.57 to 8.89 log CFU/mL. The sugar content decreased as the fermentation proceeded and finally reached 12 to 13 °Brix. And increasing GP, decreased brightness and increased yellowness. Increasing GP concentration added to milk, improved DPPH free radical scavenging activity and ferric ion reducing activity of fermentation milk. The fermentation milk kept their pH, total acidity and viable cell counts standard of fermentation milk during the storage period at 4°C. These findings confirmed the possibility of development of the novel functional fermentation milk through the investigation of the quality characteristics of the fermentation milk added with GP.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85033448120&origin=inward; http://dx.doi.org/10.11002/kjfp.2017.24.5.576; http://www.ekosfop.or.kr/archive/view_article?doi=10.11002/kjfp.2017.24.5.576; https://dx.doi.org/10.11002/kjfp.2017.24.5.576; https://www.ekosfop.or.kr/archive/view_article?pid=kjfp-24-5-576
The Korean Society of Food Preservation
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