Production of Bioactive Yoghurt containing Cichorium intybus L. (Chicory) Extract - Preliminary Study

다국어 초록 (Multilingual Abstract)

Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

참고문헌 (Reference)

• 1 반영주, "흑생강 제조 공정 최적화 및 기능성 흑생강 음료 제조" 한국산업식품공학회 14 (14): 112-117, 2010
• 2 신정혜, "흑마늘 농축액을 첨가한 요구르트의 제조와 품질특성" 한국식품조리과학회 26 (26): 307-313, 2010
• 3 이인선, "배양인삼 요구르트의 제조 및 품질 특성" 한국식품과학회 35 (35): 235-241, 2003
• 4 천용기, "발효생강의 품질 특성" 한국식품과학회 43 (43): 249-254, 2011
• 5 정다와, "가루녹차를 첨가한 Drinkable Yoghurt의 제조" 한국식품영양학회 18 (18): 349-356, 2005
• 6 Sutthanut, K., "Simultaneous identification and quantitation of 11 flavonoid constituents in Kaempferia parviflora by gas chromatography" 1143 : 227-233, 2007
• 7 Shab-Bidar, S., "Regular consumption of vitamin Dfortified yoghurt during (Doogh) improved endothelial biomarkers in subjects with type 2 diabetes: a randomized double-blind clinical trial" 9 : 125-132, 2011
• 8 유미상, "Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper" 한국축산식품학회 34 (34): 408-414, 2014
• 9 Horikawa, T., "Polymethoxy flavonoids from Kaempferia parviflora induce adipogenesis on 3T3-L1 preadipocytes by regulating transcription factors at an early stage of differentiation" 35 : 686-692, 2012
• 10 Mekjaruskul, C., "Pharmacokinetics, bioavailability, tissue distribution, excretion, and metabolite identification of methoxy flavones in Kaempferia parviflora extract in rats" 40 : 2342-2353, 2012
• 11 Yang, X., "Optimization of sweetener formulation in sugar-free yoghurt using response surface methology" 12 : 121-126, 2014
• 12 Trisomboon, H., "Kaempferia parviflora, a Thai herbal plant, neither promote reproductive function nor increase libido via male hormone" 21 : 83-86, 2009
• 13 Damian, C., "Influence of dietary fiber addition on some properties of yoghurt" 24 : 17-20, 2013
• 14 Sazawal, S., "Impact of micronutrientfortified of yoghurt on micronutrient status markers and growth-a randomized double blind controlled trial amongschool children in Bangladesh" 13 : 514-525, 2013
• 15 Spencer, J. P., "Flavonoids and brain health:multiple effects underpinned by common mechanisms" 4 : 43-50, 2009
• 16 Wattanathorn, J., "Evaluation of the anxiolytic and antidepressant effects of alcoholic extract of Kaempferia parviflora in aged rats" 2 : 94-98, 2007
• 17 Cavallini, D. C., "Effects of isoflavone-supplemented soy yoghurt on lipid parameters and atherosclerosis development in hypercholesterolemic rabbits; a randomized double-blind study" 8 : 40-49, 2009
• 18 Malakul, W., "Effects of Kaempferia parviflora Wall. Ex Baker on endothelial dysfunction in streptozotocininduced diabetic rats" 137 : 184-191, 2011
• 19 Min, Y. W., "Effect of composite yoghurt enriched acacia fiberand B. lactis" 18 : 4563-4569, 2012
• 20 Shaboo, A., "Changes in yoghurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon theinclusion of peppermint, dill and basil" 44 : 1458-1464, 2011
• 21 Wattanathorn, J., "Aprodisiac activity of Kaempferia parviflora" 7 : 114-120, 2012
• 22 Yadav, H., "Antidiabetic effect of probiotic data containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats" 23 : 62-68, 2007
• 23 McCowen, K. C., "A simple method of supplementation of omega-3 polyunsaturated fatty acids: use of fortified yoghurt in healthy volunteers" 25 : 641-645, 2010