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Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. H...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662144/ https://www.ncbi.nlm.nih.gov/pubmed/26761278 http://dx.doi.org/10.5851/kosfa.2014.34.4.408 |
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author | Yu, Mi-Sang Kim, Jeong-Mee Lee, Chi-Ho Son, Yoon-Jeong Kim, Soo-Ki |
author_facet | Yu, Mi-Sang Kim, Jeong-Mee Lee, Chi-Ho Son, Yoon-Jeong Kim, Soo-Ki |
author_sort | Yu, Mi-Sang |
collection | PubMed |
description | Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt containing the fermented red pepper. The titratable acidity of this yoghurt increased whereas the viscosity decreased with increasing amounts of added red pepper. The total polyphenol content increased in proportion to the amount of added red pepper. The antioxidant activity significantly increased with the addition of red pepper (p<0.05). Color evaluation showed that the L value decreased whereas the a and b values increased significantly with the amount of red pepper added (p<0.05). In the sensory evaluation, yoghurt prepared with higher amounts of fermented red pepper received lower scores. However, yoghurt containing fermented red pepper at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper. Therefore, it can be concluded that the application of red pepper fermented by Bacillus licheniformis SK1230 gives beneficial feature to the preparation of yoghurt. |
format | Online Article Text |
id | pubmed-4662144 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46621442016-01-04 Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper Yu, Mi-Sang Kim, Jeong-Mee Lee, Chi-Ho Son, Yoon-Jeong Kim, Soo-Ki Korean J Food Sci Anim Resour Article Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsaicin. We then examined the quality, sensory characteristics, and antioxidant activity of yoghurt containing the fermented red pepper. The titratable acidity of this yoghurt increased whereas the viscosity decreased with increasing amounts of added red pepper. The total polyphenol content increased in proportion to the amount of added red pepper. The antioxidant activity significantly increased with the addition of red pepper (p<0.05). Color evaluation showed that the L value decreased whereas the a and b values increased significantly with the amount of red pepper added (p<0.05). In the sensory evaluation, yoghurt prepared with higher amounts of fermented red pepper received lower scores. However, yoghurt containing fermented red pepper at a concentration of 0.05% received higher scores for taste, flavor, and overall acceptability than yoghurt prepared with non-fermented pepper. Therefore, it can be concluded that the application of red pepper fermented by Bacillus licheniformis SK1230 gives beneficial feature to the preparation of yoghurt. Korean Society for Food Science of Animal Resources 2014 2014-08-31 /pmc/articles/PMC4662144/ /pubmed/26761278 http://dx.doi.org/10.5851/kosfa.2014.34.4.408 Text en Copyright © 2014, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Yu, Mi-Sang Kim, Jeong-Mee Lee, Chi-Ho Son, Yoon-Jeong Kim, Soo-Ki Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title | Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title_full | Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title_fullStr | Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title_full_unstemmed | Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title_short | Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper |
title_sort | quality characteristics of stirred yoghurt added with fermented red pepper |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662144/ https://www.ncbi.nlm.nih.gov/pubmed/26761278 http://dx.doi.org/10.5851/kosfa.2014.34.4.408 |
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