title: Short communication: Physicochemical and antioxidant properties of milk supplemented with red ginseng extract.
abstract: This study investigated the effect of red ginseng extract (RGE) on the physicochemical properties, sensory test, and antioxidant activity of milk. The milk samples with RGE added at 0.5, 1, 1.5, and 2% were analyzed during storage at 4°C. The physicochemical properties included composition of milk, pH, titratable acidity, and color. The antioxidant activity of milk samples was determined using the 2,2-diphenyl-1-picrylhydrazyl method, β-carotene bleaching assay, and ferric thiocyanate assay. An increase in the amount of RGE in milk resulted in an increase of lactose and total solids content, titratable acidity, and a* and b* values, whereas fat and protein contents remained unchanged. Also, pH and L* value decreased. The antioxidant activity of milk samples supplemented with RGE was higher than that of the control sample. Sensory evaluation was performed using a quantitative descriptive analysis. Two types of samples were used: (1) sterilized milk fortified with RGE (0.5, 1, 1.5, and 2%) and (2) 2% RGE, 2% RGE with oligosaccharide, and 2% RGE with oligosaccharide and cyclodextrin. The addition of oligosaccharide and cyclodextrin could effect an increase of sweetness, a decrease of bitterness and flavor of RGE, and aftertaste. Therefore, milk supplemented with RGE could be useful as a functional food.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
authors.forename: J E
authors.initials: JE
authors.lastname: Jung
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
authors.forename: H J
authors.initials: HJ
authors.lastname: Yoon
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
authors.forename: H S
authors.initials: HS
authors.lastname: Yu
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
authors.forename: N-K
authors.initials: NK
authors.lastname: Lee
authors.affiliation: Food R&D Center, Ilhwa Co. Ltd., 25Angol-ro, 56 Beon-gil, Guri-si, Gyeonggi-do 471-711, Korea.
authors.forename: H-S
authors.initials: HS
authors.lastname: Jee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea; Bio/Molecular Informatics Center, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea. Electronic address: hdpaik@konkuk.ac.kr.
authors.forename: H-D
authors.initials: HD
authors.lastname: Paik
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D001713:Biphenyl Compounds / Q000737:chemistry; D003505:Cyclodextrins / Q000737:chemistry; D019587:Dietary Supplements; D005260:Female; D007501:Iron / Q000737:chemistry; D008892:Milk / Q000737:chemistry*; D009844:Oligosaccharides / Q000737:chemistry; D005894:Panax / Q000737:chemistry*; D010851:Picrates / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D013649:Taste; D013861:Thiocyanates / Q000737:chemistry; D019207:beta Carotene / Q000737:chemistry
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D003505:Cyclodextrins; D009844:Oligosaccharides; D010851:Picrates; D010936:Plant Extracts; D013861:Thiocyanates; D019207:beta Carotene; C103724:ferric thiocyanate; C004931:1,1-diphenyl-2-picrylhydrazyl; D007501:Iron
keywords: antioxidant activity; milk fortified with red ginseng extract; physicochemical property; sensory test