Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Floura

Abstract

In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. β-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

Antioxidant Activity and Quality Characteristics of Yogurt Supplemented with Raw and Germinated Barley Flour Storage

“…There was a significant increase (at 5% significance) for yogurt's total antioxidant activity attribute with barley flour derived from R&G grains at all levels compared with the control sample. These findings are in line with those reported by Lee et al (2013), Lee et al (2015), Ismail et al (2018), and Lee et al (2022).…”

“…The more you add it, the clearer it becomes. The findings obtained agree well with those previously reported by Lee et al (2013); Lee et al (2022). In this regard, Lee and Lee (2014) reported that adding barley flour decreased the lightness of yogurt.…”

“…However, the reduction in antioxidant activity was lesser in R&G barley grains yogurt than in the yogurt control. The results obtained align with those reported by Lee et al (2015); Lee et al (2022).…”

“…The data revealed that the values (L) and (a) were slightly increased with the yogurt storage period and declined on the 14th day of storage in all yogurt samples, but the decrease of the values (L) and (a) was smaller in R&G barley grains yogurt than in the control yogurt, While the (b) value decreased with increasing storage period in yogurt supplement with yogurt. These results agree with those reported by Lee et al (2013); Lee et al (2015); Lee et al (2022). For the DPPH % of the total antioxidant activity of yogurt supplemented with barley flour from R&G grains during the storage period of 14 days at 4 °C, the effect of barley flour added on the total antioxidant activity of treated yogurt during the storage period was investigated.…”

Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder

“…증진 효과가 있는 식품이다. 이처럼 발효유는 건강증진기 능성을 갖는 기호성 식품으로써 메밀 (8), 마늘 (9), 오가피 (10), 유자 (11), 산수유 (12), 함초(13), 통보릿가루 (14) 등의 기능성 식품들을 첨가하여 기존 발효유보다 기능성을 강화 시키고 항산화활성을 높이는 새로운 형태의 발효유 개발을 위한 연구가 진행되고 있다. 차(Camellia sinensis)는 동백나무과(Theaeceae)에 속하 는 상록활엽수로 열대지방에서 온대지방까지 광범위한 지 역에서 자라고 있다 (15).…”