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Vol.3 , No. 3, Publication Date: Sep. 3, 2018, Page: 84-91
 Juice&description=The bitter melon juice (1, 3, and 5%) based on the total weight of milk was incorporated into the plain yogurt and incubated for 24 h at 37C. The quality characteristics and antioxidant activities bitter melon juice containing yogurt has been investigated. The pH of yogurt decreased upto 4.32~4.39 after 24 h incubation as the amount bitter melon juice was increased. The total acidity of control sample was 0.95% and 3 and 5% bitter melon juice containing yogurt had the 0.99 and 1.06%, respectively after 24 h incubation. Sugar content was decreased as incubation time. In chromaticity determination, lightness of yogurt decreased but redness and yellowness were increased with increasing bitter melon juice content. However, by incubation time, lightness, redness and yellowness were increased. The number of lactic acid bacteria in yogurts increased with increasing of incubation time and showed higher lactic acid bacteria number at 12 and 24 h of incubation. However, there are not much differences among the treatments. The total polyphenols and flavonoids contents were proportionally with increasing the levels of bitter melon juice and antioxidant activity of bitter melon yogurt were significantly higher than control and proportionally increased as the bitter melon juice concentration. These results, suggest that bitter melon juice may be useful ingredient in yogurt to improve tastes and antioxidant potential.&picture=http://www.aascit.org/aascit/decorators/img/journal/829.jpg)
| [1] | Eun-Sun Hwang, Department of Nutrition and Culinary Science, Hankyong National University, Anseong, Korea. |
The bitter melon juice (1, 3, and 5%) based on the total weight of milk was incorporated into the plain yogurt and incubated for 24 h at 37C. The quality characteristics and antioxidant activities bitter melon juice containing yogurt has been investigated. The pH of yogurt decreased upto 4.32~4.39 after 24 h incubation as the amount bitter melon juice was increased. The total acidity of control sample was 0.95% and 3 and 5% bitter melon juice containing yogurt had the 0.99 and 1.06%, respectively after 24 h incubation. Sugar content was decreased as incubation time. In chromaticity determination, lightness of yogurt decreased but redness and yellowness were increased with increasing bitter melon juice content. However, by incubation time, lightness, redness and yellowness were increased. The number of lactic acid bacteria in yogurts increased with increasing of incubation time and showed higher lactic acid bacteria number at 12 and 24 h of incubation. However, there are not much differences among the treatments. The total polyphenols and flavonoids contents were proportionally with increasing the levels of bitter melon juice and antioxidant activity of bitter melon yogurt were significantly higher than control and proportionally increased as the bitter melon juice concentration. These results, suggest that bitter melon juice may be useful ingredient in yogurt to improve tastes and antioxidant potential.
Keywords
Bitter Melon, Yogurt, Lactic Acid Bacteria, Sensory Evaluation, Antioxidant Activity
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