Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Ginseng Extract Preparation
2.3. Yogurt Preparation
2.4. Physicochemical Properties
2.5. Antioxidant Activity
2.5.1. Sample Preparation
2.5.2. Radical Scavenging Activity
2.5.3. Reducing Power Assay
2.5.4. Ferric Reducing Antioxidant Power (FRAP) Assay
2.6. Sensory Analysis
2.7. Statistical Analysis
3. Results
3.1. Antioxidant Activity of Ethanol-Extracted Ginseng Extracts
3.2. Physicochemical and Microbial Properties of Yogurt
3.3. Antioxidant Results of Ginseng Extract-Fortified Yogurts
3.4. Sensory Evaluation
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample Type (1) | Nutritional Composition (%) | Light Value (2) | ||||||
---|---|---|---|---|---|---|---|---|
Fat | Protein | Lactose | Total Solid | Ash | L* | A* | B* | |
C | 3.32 ± 0.15 | 4.15 ± 0.21 c | 7.28 ± 0.71 | 14.71 ± 0.27 c | 0.76 ± 0.02 b | 93.96 ± 0.26 a | −2.92 ± 0.06 d | 5.91 ± 0.23 d |
SG | 3.45 ± 0.10 | 4.03 ± 0.21 c | 7.30 ± 0.14 | 15.72 ± 0.20 b | 0.77 ± 0.01 b | 92.82 ± 0.32 b | −2.67 ± 0.03 b | 8.62 ± 0.41 c |
HG 0.5 | 3.43 ± 0.16 | 4.72 ± 0.15 b | 7.33 ± 0.19 | 15.42 ± 0.12 b | 0.84 ± 0.01 a | 92.48 ± 0.26 b | −2.82 ± 0.02 c | 9.07 ± 0.23 b |
HG 1.0 | 3.50 ± 0.14 | 5.30 ± 0.38 a | 7.33 ± 0.10 | 16.39 ± 0.28 a | 0.87 ± 0.03 a | 90.99 ± 0.73 c | −2.30 ± 0.10 a | 11.11 ± 0.33 a |
Items | Hydroponic Ginseng Extract Concentration Added | |||
---|---|---|---|---|
Control | 0.1% | 0.5% | 1.0% | |
Color | 5.58 ± 2.89 b,(1) | 5.96 ± 1.40 a,b | 6.03 ± 0.89 a | 4.88 ± 0.95 c |
Texture | 4.79 ± 1.17 a | 4.68 ± 1.27 a,b | 4.65 ± 1.23 a,b | 4.27 ± 1.19 b |
Flavor | 5.04 ± 1.11 a | 4.93 ± 0.95 a,b | 4.92 ± 1.10 a,b | 4.50 ± 1.03 b |
Taste | 5.38 ± 1.17 a | 5.04 ± 1.61 b | 4.96 ± 1.04 b | 3.88 ± 1.21 c |
Overall acceptance | 5.54 ± 0.99 a | 4.15 ± 1.05 b | 5.04 ± 1.04 a | 3.54 ± 1.33 c |
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Lee, H.S.; Song, M.W.; Kim, K.-T.; Hong, W.-S.; Paik, H.-D. Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract. Foods 2021, 10, 639. https://doi.org/10.3390/foods10030639
Lee HS, Song MW, Kim K-T, Hong W-S, Paik H-D. Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract. Foods. 2021; 10(3):639. https://doi.org/10.3390/foods10030639
Chicago/Turabian StyleLee, Hyun Sook, Myung Wook Song, Kee-Tae Kim, Wan-Soo Hong, and Hyun-Dong Paik. 2021. "Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract" Foods 10, no. 3: 639. https://doi.org/10.3390/foods10030639