151. Production of Bioactive Yoghurt containing Cichorium intybus L. (Chicory) Extract - Preliminary Study
- Author
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Hong-Seok Kim, Hyunsook Kim, Kun-Ho Seo, Hyon-Woo Lim, Dongkwan Jeong, Jung-Whan Chon, Kwang-Young Song, Jin-Hyeong Park, Dong-Hyeon Kim, Yun-Gyeong Kim, Dana Jeong, Yong-Taek Oh, Ho-Seok Chang, Il-Byung Kang, and Young-Ji Kim
- Subjects
0301 basic medicine ,Taste ,030109 nutrition & dietetics ,biology ,Chemistry ,Organoleptic ,food and beverages ,Metabolism ,biology.organism_classification ,Excretion ,03 medical and health sciences ,Horticulture ,0302 clinical medicine ,Polyphenol ,Cichorium ,030212 general & internal medicine ,Food science ,Digestion ,Flavor - Abstract
Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.
- Published
- 2017
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