Manufacture of Functional Yogurt Supplemented with Crude Materials extracted from Kaempferia parvifloraopen access
- Authors
- 강수현; 김수기; 김동현; 김홍석; 이수경; 송광영; 임진혁; 김영지; 강일병; 정다나; 박진형; 장호석; 천정환; 김현숙; 서건호
- Issue Date
- Sep-2016
- Publisher
- 한국낙농식품응용생물학회
- Keywords
- functional yoghurt; Sensory evaluation; Kaempferia parviflorar; lactic acid bacteria
- Citation
- Journal of Dairy Science and Biotechnology, v.34, no.3, pp.181 - 186
- Indexed
- KCI
OTHER
- Journal Title
- Journal of Dairy Science and Biotechnology
- Volume
- 34
- Number
- 3
- Start Page
- 181
- End Page
- 186
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154068
- DOI
- 10.22424/jmsb.2016.34.3.181
- ISSN
- 2733-4554
- 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.
- Files in This Item
-
- Appears in
Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
![qrcode](https://api.qrserver.com/v1/create-qr-code/?size=55x55&data=https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/154068)
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.