A New Functional Yogurt Supplemented with Ginseng | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 5, Volume 7, Issue 1, June 2010, Page 43-49 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2010.20180 | ||||
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| Abstract | ||||
| Yogurt supplemented with beneficial ingredient is mounting to corroborate the consumer perception of health. Water extract panax ginseng was used in yogurt processing to achieve different final concentrations of ginseng. The quality attributes of ginseng yogurt were determined. Total phenolic contents, DPPH·– and ABTS·+ scavenging radicals activity and the reducing ability were measured using a spectrophotometric decolorization assay and OH· scavenging activity test using ESR was an excellent target to investigate antioxidants in the fields of food and nutrition. The results showed that the optimal concentration of ginseng extract in yogurt was approximately (0.5 mg ginseng/ml yogurt) which had recorded the best scores of acceptability and quality characteristics. The DPPH·– and ABTS·+ free radicals scavenging and the Fe3+– Fe2+ transformation were found to increase significantly, while the OH· scavenging activity decreased with the yogurt containing 0.5 mg ginseng/ml yogurt. A strong positive correlation between the antioxidant activity and ginseng concentration was observed. | ||||
| Keywords | ||||
| Antioxidant activity; Ginseng; Yogurt; Phenolic compounds | ||||
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