[논문]Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora

Kang, Soo-Hyun; Kim, Soo-Ki; Kim, Dong-Hyeon; Kim, Hong-Seok; Lee, Soo-Kyung; Song, Kwang-Young; Yim, Jin-Hyuk; Kim, Young-Ji; Kang, Il-Byung; Jeong, Dana; Park, Jin-Hyeong; Jang, Ho-Seok; Chon, Jung-Whan; Kim, Hyunsook; Seo, Kun-Ho

doi:10.22424/jmsb.2016.34.3.181

Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora 원문보기

Journal of milk science and biotechnology = 한국유가공학회지, v.34 no.3, 2016년, pp.181 - 186

Abstract ▼ AI-Helper

Kaempferia parviflora (Krachaidam, Zingiberaceae) is used as a traditional Thai medicine for treating various ailments, including allergy, fatigue, sexual dysfunction, and ulcer. Moreover, it is also used to promote longevity and as a nerve tonic. The aim of this study was to develop functional yoghurt containing Kaempferia parviflora and to examine the physicochemical characteristics of yoghurt supplemented with different concentration of K. parviflora. To this end, we examined the pH and sensory evaluation of yoghurt containing K. parviflora. The pH of this yoghurt decreased whereas the TA increased with incubation time (up to 5 h) without altering the amounts of K. parviflora added. In the sensory evaluation, the taste, flavor, color, and overall acceptability decreased in proportion to the amount of K. parviflora added. Among the experimental group, high scores were achieved by yoghurt containing 1% K. parviflora compared with that by the control group. We conclude there is an urgent need for additional research on the production of this multi-functional yogurt (with properties including anti-obesity and anti-inflammatory), using an optimum concentration of K. Parviflora.

주제어

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문제 정의

Therefore, the purpose of this study was to manufacture the functionally yoghurt added with Kaempferia parviflora for improving palatability as new concept of functional yoghurt. So, among various components of yoghurt, pH and sensory evaluations of the functional yoghurt added with Kaempferia parviflora made in this experiment was analyzed.

제안 방법

Therefore, the purpose of this study was to manufacture the functionally yoghurt added with Kaempferia parviflora for improving palatability as new concept of functional yoghurt. So, among various components of yoghurt, pH and sensory evaluations of the functional yoghurt added with Kaempferia parviflora made in this experiment was analyzed.
The samples were coded with three digit numbers and randomly served at 7 to 10℃ in plastic cups (10 mL). The assessors completed a test assessment form to compare the five sensory attributes (taste, flavor, appearance, and overall acceptability) by using a five-point hedonic scale (1, extremely poor; 2, poor; 3, fair;4, good; 5, excellent). More details please refer to Table 2.
When compared to other similar studies, according to the report of Chun and Chung (2011), for applying ginger to processed foods with improving health and decreasing its pungent odor, fermented gingers were prepared using lactic acid bacteria from Kimchi, dairy products, etc. The plain yoghurt added with dried ginger or fermented ginger was manufactured and then the chemical and sensory properties were investigated. The results showed the less tasty and lowered the overall acceptability of yogurt compared with the control group (Chun and Chung, 2011).

대상 데이터

Sensory analyses were carried out by 5 trained assessors between 20 and 40 years of age. The samples were coded with three digit numbers and randomly served at 7 to 10℃ in plastic cups (10 mL).

데이터처리

Statistical analysis was performed using one-way analysis of variance (ANOVA; GraphPad Prism 5, USA) followed by Duncan’s post hoc test for mean comparison.

성능/효과

5 points to 1 point, which were lower than those for yoghurt added with Kaempferia parviflora (0% as control) (5 points). The flavor score of yoghurt with Kaempferia parviflora (1% to 5%) ranged from 4.5 points to 1.5 point, whereas that of yoghurt added with Kaempferia parviflora (0% as control) showed 5 points. The color value of yoghurt with Kaempferia parviflora (1% to 5%) ranged from 4.

후속연구

anti-obesity, and anti-inflammatory, etc) using Kaempferia parviflora based on a variety of previous studies. Also, the further study should be conducted in order to maximize the effectiveness of Kaempferia parviflora using by lactic acid bacteria with the excellent bioactive activity (ex. LAB isolated from Kefir and so on).
Based on the result of the experiment, the future will have to be in progress antioxidant study. The reason for this is as follows: The addition of Kaempferia parviflora in yoghurt could improve the functional properties such as antioxidant activity as well as the sensory characteristics of yoghurt.
, 2010). Therefore, research is need to investigate the optimum conditions of getting maximum anti-oxidant during manufacture of yogurt.
Therefore, there is an urgent need for more additional research on manufacture of the multi-functional yogurt (ex. anti-obesity, and anti-inflammatory, etc) using Kaempferia parviflora based on a variety of previous studies. Also, the further study should be conducted in order to maximize the effectiveness of Kaempferia parviflora using by lactic acid bacteria with the excellent bioactive activity (ex.

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