Korean Journal of Agricultural Science (Korean J. Agric. Sci.; KJOAS)
Indexed in KCI (Korea Citation Index), Open Access, Peer Reviewed.
pISSN 2466-2402
eISSN 2466-2410
Menu
Kim KY, Renchinkhand G, Ki WJ, Choi JW, Nam MS. Fermented properties and polyphenol quantity of fermented milk made with red ginseng extract, Lycium chinense Mill extract, and rice powder. Korean Journal of Agricultural Science 50:27-41.
Korean Journal of Agricultural Science (Korean J. Agric. Sci.) 2023 March, Volume 50, Issue 1, pages 27-41. https://doi.org/10.7744/kjoas.20220096
Received on 27 September 2022, Revised on 28 September 2022, Accepted on 29 November 2022, Published on 30 March 2023.
Kwang-Yeon Kim1, Gereltuya Renchinkhand1, Woo Jin Ki1, Jong Woo Choi2,*, Myoung Soo Nam1,*
1Department of Dairy Science, Graduated School, Chungnam National University, Daejeon 34134, Korea
2Center for Research and Development, Choheung Corporation, Ansan 15410, Korea
*Corresponding authors: jongwooc@gmail.com, namsoo@cnu.ac.kr
Fermentation characteristics of fermented milk with the addition of Korean traditional medicinal plants, Lycium chinense Mill, red ginseng extract, and rice powder, were investigated. The pH of the control group and the treated groups [rice powder 4%, rice powder 4% + Lycium chinense Mill 2% + red ginseng extract 1% (A), and rice powder 4% + Lycium chinense Mill 5% + red ginseng extract 1% (B)] decreased similarly, declining to 4.6 or less after 12 hours of fermentation. After four hours of fermentation, the number of lactic acid bacteria in the control group was 7.2 × 108 CFU·mL-1 and that of the treated group A was 1.1 × 109 CFU·mL-1, the highest among the experimental groups. After 48 h of fermentation, the viscosity of the control group was 1,066.67 cP, and that of the treated group B was 1,293.34 cP, and the viscosity increased as the additive content increased. As for sugar components, lactose, galactose, and glucose as well as trace amount of fructose were confirmed in the treated groups. At 48 h of fermentation, the organic acid components of oxalic acid, malic acid, an unknown acid, lactic acid, acetic acid, and isobutyric acid in the treated group B were higher than those of the other group. Total phenol and flavonoid quantity increased in proportion to fermentation time and the amount of additives. In the sensory evaluation, the overall preference was lower as the additive was increased. The storage evaluation for 15 days in the control group and the treatment groups was normal in all analysis items.
lactic acid bacteria, Lycium chinense Mill, red ginseng extract, rice powder, sensory evaluation
Adetuyi FO, Ibrahim TA. 2014. Effect of fermentation time on the phenolic, flavonoid and vitamin C contents and antioxidant activities of Okra (Abelmoschus esculentus) seeds. Nigerian Food Journal 32:128-137.
Augustin S, Claudie M, Christine M, Chrisitian R, Liliana J. 2007. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition 45:287-306.
Bae HC, Lee JY, Nam MS. 2005. Effect of red ginseng extract on growth of Lactobacillus sp., Escherichia coli and Listeria monocytogenes in pH controlled medium. Korean Journal of Food Science and Animal Resources 25:257-264. [in Korean]
Bae HC, Nam MS. 2006. Properties of the mixed fermentation milk added with red ginseng extract. Korean Journal for Food Science of Animal Resources 26:127-135. [in Korean]
Bae HC, Renchinkhand G, Ku JH, Nam MS. 2011. Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders. Korean Journal of Agricultural Science 38:485-491. [in Korean]
Charalampopoulos D, Pandiella SS, Webb C. 2001. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Microbiology Journal of Applied Microbiology 92:851-859.
Cho IS, Bae HC, Nam MS. 2003. Fermentation properties of yogurt added by Lycii fructus, Lycii folium and Lycii cortex. Korean Journal for Food Science of Animal Resources 23:250-261. [in Korean]
Craig SAS. 2004. Betaine in human nutrition. The American Journal of Clinical Nutrition 80:539-549.
Davis WB. 1947. Determination of flavanones in citrus fruits. Analytical Chemistry 19:476-478.
Donkor ON, Nilmini SLI, Stolic P, Vasiljevic T, Shah NP. 2007. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal 17:657-665.
Goodenough ER, Kleyn DH. 1976. Qualitative and quantitative changes in carbohydrates during the manufacture of yogurt. Journal of Dairy Science 59:45-47.
Hong OS, Ko YT. 1991. Study on preparation of yogurt from milk and rice. Korean Journal of Food Science and Technology 23: 587-592. [in Korean]
Im GS, Heo CS, An YT. 2006. Current state of functional yogurt in Korea. Journal of Dairy Sicence and Biotechnology 24:29-42.
Jeong NR, Ki WJ, Kim MJ, Nam MS. 2022. Anti-oxidant, ant-microbial and antiinflammatory activity of yogurt with added cacao nibs (Theobroma cacao L.). Korean Journal of Agriculture and Science 49:583-593. [in Korean]
Kaarel A, Signe K, Laht TM, Toomas P. 2003. The effect of temperature and pH on the growth of lactic acid bacteria: A pH-auxostat study. International Journal of Food Microbiology 85:171-183.
Kandler O. 1983. Carbohydrate metabolism in lactic acid bacteria. Antonie van Leeuwenhoek 49:209-224.
Kim ID, Kwon RH, Heo YY, Jung HJ, Kang HY, Ha BJ. 2008. Supercritical extraction of oriental herb: Anti-aging and anti-wrinkle effects. Korean Journal of Biotechnology and Bioengineering 23:529-534. [in Korean]
Kim YC, Hong HD, Cho CW, Chung SK. 2015. The trends of functional foods in the USA. Food Industry and Nutrition 20:15-17. [in Korean]
Kosikowski F, Mistry VV. 1982. Cheese and fermented milk foods. pp. 68-81. Edwards Brothers Inc., Ann Arbor, MI, USA.
Kroger M. 1973. Confusion about yogurt–compositional and otherwise. Journal of Milk and Food Technology 36:388-391.
Lee JS, Han PJ, Suh KB. 1972. Studies on production of modified yoguhrt (soy cream) from soybean milk (I). Korean Journal of Food Science and Technology 4:194-199. [in Korean]
Maria D. 2012. Polyphenols as antimicrobial agents. Current Opinion in Biotechnology 23:174-181.
Moktan B, Saha J, Prabir KS. 2008. Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema. Food Research International 41:586-593.
Nathan RP, Julia LB. 2009. A Review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochemistry and Biophysics 53:75-100.
Paik SH, Bae HC, Nam MS. 2004. Fermentation properties of yogurt added with rice. Journal of Animal Sience & Technology 46:667-676.
Park BB, Renchinkhand G, Ki WJ, Choi JW, Nam MS. 2022. Antioxidant, antibacterial, and antiinflammatory effects of yoghurt made with vitamin tree (Hippophae rhamnoides L.) fruit powder. Korean Journal of Agricultural Science 49:905-917. [in Korean]
Park BH, Cho HS, Park SY. 2005. A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean Journal of food Cookery Science 21:94-102. [in Korean]
Raquel T, Fernando SP, Maria M, Begona B, Maria VMA, Carmen P, Teresa R. 2011. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism. Food Microbiology 28:1345-1352.
Shin KS, Lee JH. 2018. Evaluation of quality characteristics in commercial yogurt. Korean Journal of Food Preservation 25:195-204. [in Korean]
Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuluture 16:144-158.
Wolf B, Saran B. 1987. Radical scavenging by flavonoid antioxidants. Free Radical Research Communications 2:289-294.
Kwang-Yeon Kim, https://orcid.org/0000-0003-3770-8005
Gereltuya Renchinkhand, https://orcid.org/0000-0003-2107-0430
Woo Jin Ki, https://orcid.org/0000-0001-8241-874X
Jong Woo Choi, https://orcid.org/0000-0002-2670-0916
Myoung Soo Nam, https://orcid.org/0000-0003-0866-1041
The authors declare no conflict of interest.