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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Abstract This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification ra...

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Autori principali: Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer Nature 2016-02-01
Serie:Food Science of Animal Resources
Soggetti:
herbal yogurt
fermentation
antioxidant activity
sensory evaluation
volatile compound
Accesso online:https://doi.org/10.5851/kosfa.2016.36.1.90
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