Quality Characteristics and Antioxidant Activity of Yogurt Added with Corni Fructus (Cornus officinalis) Extracts

Yogurt is mostly consumed dairy food and considered as a nutritious food because of its probiotics such as lactic acid bacteria (LAB). LABs are known to possess antioxidant, anticarcinogenic and antimicrobial effects. Corni fructus has healthy and pharmacological effects such as the inhibition of apidogenesis and angiopoiesis. Thus, the purpose of this study was to evaluate quality characteristics and antioxidant activity of yogurt supplemented with water and ethanol extracts of corni fructus. Yogurt was manufactured with addition of 0.1%-0.2% (w/v) water or ethanol corni fructus extracts, respectively. For quality characteristics, pH, chromaticity, viscosity and syneresis were determined during refrigeration storage (1, 7, 14, and 21 day). For antioxidant activities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2