Format

Send to

Choose Destination
Prev Nutr Food Sci. 2016 Dec;21(4):330-337. doi: 10.3746/pnf.2016.21.4.330. Epub 2016 Dec 31.

Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice.

Author information

1
Department of Nutrition and Culinary Science, Hankyong National University, Gyeonggi 17579, Korea.

Abstract

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt. The total polyphenol and flavonoid contents increased proportionally with increasing levels of aronia juice. Antioxidant activity of aronia-containing yogurt was significantly higher than that of the control and increased proportionally with aronia juice concentration. Yogurt with 2% aronia juice had the best taste (P<0.05). Aronia juice may be a useful additive for improving the taste and antioxidant potential of yogurt.

KEYWORDS:

antioxidant activity; aronia; lactic acid bacteria; sensory evaluation; yogurt

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center