ArticleFoods (Basel, Switzerland)2021
Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Targeted Prediction and Comprehensive Study of Stirred-Type Yogurt with MayangFoods (Basel, Switzerland) · 2026Article
- Physiochemical characteristics of date pollen extract-hybrid yoghurt as a functional dairy food modulates hypothyroidic symptoms in modeled rats.Scientific reports · 2025Article
- Effects ofFood science of animal resources · 2025Article
- Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation.Foods (Basel, Switzerland) · 2025Review
- Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour.Microorganisms · 2025Article
- Jujube Syrup and Starter YF-L922 Co-Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure.Food science & nutrition · 2024Article
- Effect of nanoemulsified and encapsulatedFood science & nutrition · 2024Article
- Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt.Food chemistry: X · 2024Article
- Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.Food technology and biotechnology · 2024Article
- Enhancement of yogurt functionality by addingFood science & nutrition · 2024Article
- Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality.Foods (Basel, Switzerland) · 2023Article
- Soy yogurt usingJournal of food science and technology · 2022Article
- Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup.Foods (Basel, Switzerland) · 2022Article
- Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented withAntioxidants (Basel, Switzerland) · 2021Article
- Co-Fermentation byAntioxidants (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Hydroponic ginseng (HG) is cultivated using only nutrients and water under constant environmental conditions and is more beneficial than soil-cultured ginseng (SG). This study aimed to determine the physicochemical properties, antioxidant activity, and sensory properties of HG-supplemented yogurt to develop high-value yogurt. HG (0.1%, 0.5%, and 1.0%) was added to yogurt formulations and fermented with a 0.1% starter. Antioxidant activities were determined using the 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, reducing power, and ferric reducing antioxidant power assays. Semi-trained panelists performed a quantitative descriptive analysis for sensory evaluation. The number of starter cells increased more rapidly in ginseng extract-fortified yogurt than in the control group, shortening fermentation time. Regarding antioxidant assays, all HG extract-fortified yogurts showed higher antioxidant activity than the control group. In particular, the HG (0.5%) group showed better results than the SG group in the DPPH and reducing power assays, although the difference was not significant. The sensory scores of color, flavor, texture, taste, and overall acceptance of 0.5% HG-supplemented yogurt did not differ significantly from those of non-supplemented yogurt (control). This suggests that HG can be used in high-value dairy products as a supplement with bioactive properties for health in the food industry.
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