Development Of Ginseng Yoghurt And Its Antioxidant Activity

Ginseng, a medicinal and edible plant, has been widely used because of its rich nutrients. Yoghurt is an important class of fermented dairy products, which has a variety of beneficial effects on human health. In this study, ginseng was processed by ultrafine grinding and added to raw milk. Then through homogenization, sterilization, inoculation, fermentation preparation, ginseng yoghurt which has probiotic effects was obtained where the active ingredients have been comprehensively utilized. In addition, the antioxidant activity was also researched. The detailed progress of this research and conclusions are as follows.Firstly, through the determination of morphological characteristics and physicochemical indicators of the different ginseng powder(100 mesh, 200 mesh, superfine), such as distribution of ginseng powder, fluidity and the leaching rate of the water-soluble active ingredient and the alcohol-soluble active ingredients, we had selected the best ginseng powder on particle size. The results showed that with respect to ginseng powder of 100 mesh and 200 mesh, ginseng superfine powder had some relatively obvious advantages.(1) The particle size was smaller and the particle distribution was better.(2) It had a better fluidity.(3) The leaching rate of the water-soluble active ingredients and alcohol-soluble active ingredients were significantly higher. In addition, the content of ginseng polysaccharides and ginsenosides were relatively higher.Secondly, the optimal particle size of ginseng powder – ginseng superfine powder was added to the raw milk to prepare ginseng yoghurt. By single factor experiment and response surface experiment, the optimal formula for preparing ginseng yoghurt was determined: the amount of ABY-3 was 0.007%; the amount of ginseng powder was 0.64%; the amount of sugar was 6.69% and the amount of pectin was 0.2%, respectively.Finally, the nutritional content of ginseng yoghurt and its p H value, viscosity, texture, sensory properties, probiotic survivability and antioxidant properties of ginseng yoghurt in eight weeks storage were analyzed respectively. The results showed that determination of the quantities of different nutrient content in ginseng yoghurt: the total solids content 20.55%; protein 3.32%; fat 3.61%; ash 6.43%; carbohydrate 7.19%. Additionally, the p H value was within the range of 4.2 to 4.6; the viscosity value was within the range of 5000 to 8500 m Pa.s; the hardness value was within the range of 150 g to 200 g; the total counts of probiotic in ginseng yoghurt reached the number of viable probiotic 106 CFU / m L or above. Meanwhile, through the MTT cytotoxicity assay and the establishment of oxidative cell damage model, we could measure the proliferation and protective effect of ginseng yoghurt on cells. The results showed that ginseng yoghurt in the concentration range of 5 to 20 mg / m L had no significantly affected on cell proliferation; and compared with injury group, ginseng yoghurt could significantly improve the survival rate of cells, which played the role of antioxidant.