흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성

Abstract

This study identified the antioxidant activity (total flavonoid contents, total polyphenol contents, DPPH radical scavenging activity and FRAP assay) and quality properties (pH, color, and viable cell count) of yogurt with various levels of black rice flour. Lightness significantly decreased with increasing black rice flour (p<0.05). On the contrary, redness significantly increased with increasing black rice flour (p<0.05). Viable cell counts of Lactobacillus of treatments (2%, 4% and 6%) were significantly higher than control (p<0.05). As the addition level of black rice flour increased, higher total polyphenol contents and DPPH free radical scavenging activity were observed in samples (p<0.05). Therefore, these results were shown the addition of black rice flour in yogurt is useful to manufacturing healthy functional food.