Manufacture of Functional Yogurt Supplemented with Crude Materials extracted from Kaempferia parviflora

Abstract

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