Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root

Abstract

Hot water extraction concentrate was prepared from Alliun hookeri root (AHR) to evaluate its applicability to yogurt. The highest antioxidant activity of hot water concentrates was obtained under extraction conditions of 4 hr at 95°C. Antioxidant activities measured by DPPH radical assay, ABTS radical cation assay, reducing power, and cheating activity were highly correlated with total phenolic (89.51 mg/g) and total flavonoid (52.71 mg/g) contents, with R values of 0.94 and 0.96, respectively. Yogurt was fermented with a commercial lactic acid bacteria mixed strain (Yo-mix TM 305) for 10 hr at 42°C after addition of 0∼10% (w/w) hot water concentrates from AHR to yogurt base. As fermentation proceeded, pH and °Brix of yogurt decreased from 6.57～6.60 to 4.34～4.51 and from 8.10～ 8.90% to 4.60～5.25%, respectively, whereas titrate acidity, viscosity, and viable cell numbers increased from 0.22～ 0.23% to 1.01～1.10%, from 0 mPa･s to 202.55～290.50 mPa･s, and from 6.40～6.80 log CFU/mL to 8.60～9.20 log CFU/mL, respectively. There was no significant difference in any sensory attribute between the control and 2.5% addition group, suggesting that 2.5% hot water concentrate from AHR could be used to manufacture yogurt.

Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties

“…It is known for sweet, bitter, and spicy tastes and so is called "three-tastes namul" in Korea. It contains high amounts of sulfur compounds with unique flavor (Yang et al, 2016), due to which, it is not appreciated in sensory evaluation when it is used as additives in different foods (Jun et al, 2014).…”

Changes in volatile flavor compounds in steam-dried Allium hookeri root

“…Allium hookeri (a member of the Allium genus) is primarily cultivated for traditional medicinal use in southeastern Asia (1). A. hookeri was recently introduced to South Korea, and A. hookeri root (AHR) has been used in spices for foods, such as salads, yogurt, and kimchi, due to its unique flavor derived from cysteine compounds, such as alliin, methiin, isoalliin, propiin, and allicin (2)(3)(4). Many members of the Allium genus, such as garlic, leek, onion, and welsh onion, are generally recognized as rich sources of bioactive sulfur and phenolic compounds (5,6).…”