카카오 닙 분말을 첨가한 발효유의 품질 특성 및 항산화 활성

초록

This study was conducted to examine the quality characteristics and antioxidant activity of fermented milk supplemented with different levels (0.5, 1, 2, 3%) of cacao nibs powder (CP). The pH of all groups was decreased with the fermentation time and the amount of CP content increased. The acidity was increased in all groups with the fermentation time but there was no difference in the treated group. The total soluble solid content showed the highest value in all groups immediately after the fermentation and subsequently decreased with the passage of fermentation time. The lactic acid content of the treated group was higher than that of the control group. The viscosity was increased with the high CP content and fermentation time, whereas the syneresis was decreased. In aspect of color, the L-value was decreased with the increasing amount of CP content while the a-value and b-value were increased. The total polyphenol, flavonoid and FRAP were increased with increasing the level of CP content added. These findings confirmed that the CP influenced the quality of fermented milk and improved the functionality of fermented milk such as antioxidant activity.

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