Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage
Joint Authors
Lee, Chi Ho
Cho, Won-Young
Hwa, Sung-Hyun
Yang, Fengqi
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-13
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
This study was conducted to determine the quality characteristics and antioxidant properties of yogurt containing omija extract (control, raw omija, and sugared omija) stored at 4°C for 14 days.
The pH of all groups decreased, while the titratable acidity increased as the storage period increased.
The viscosity of the sugared omija sample was high, while in the syneresis test, the sugared omija sample showed a low value.
The total polyphenol content was the highest in the raw omija sample on day 0.
DPPH activity was the highest in the raw omija sample for all storage periods; this sample also showed high Fe2+ chelating activity, which did not significantly differ from the sugared omija sample.
In sensory evaluation, the sugared omija sample showed the highest overall score.
Based on these results, it can be concluded that yogurt containing sugared omija shows improved quality and antioxidant activity.
American Psychological Association (APA)
Cho, Won-Young& Hwa, Sung-Hyun& Yang, Fengqi& Lee, Chi Ho. 2020. Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage. Journal of Chemistry،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1181315
Modern Language Association (MLA)
Cho, Won-Young…[et al.]. Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage. Journal of Chemistry No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1181315
American Medical Association (AMA)
Cho, Won-Young& Hwa, Sung-Hyun& Yang, Fengqi& Lee, Chi Ho. Quality Characteristics and Antioxidant Activity of Yogurt Containing Raw Omija and Sugared Omija during Storage. Journal of Chemistry. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1181315
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1181315