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Nutritional and functional evaluation of soy yogurt supplemented with Glasswort (Salicornia herbacea L.)

Bo Ra Kim, Doo Hyun Park

In this study, the effect of glasswort added to soy milk prepared for yogurt- making was evaluated based on the viable cell numbers of lactic acid bacterium in yogurt-fermenting culture, and nutritional ingredients and physiological active compounds in the finished soy yogurt. Contents of crude protein and crude fat were not influenced, but dietary fiber content was proportionally increased by the addition of glasswort to the finished soy yogurt. Viable cell numbers of lactic acid bacterium were a little increased by the glasswort addition.Minerals, including Na,Mg, K, Ca, Fe, Zn, and Al in the finished soy yogurt were significantly increased in proportion to the balance of glasswort powder. Citric and malic acid content were not influenced but lactic acid was increased in proportion to the glasswort content in the finished soy yogurt. Polyphenol and total phenolic compounds contents in the finished soy yogurt were proportional to glasswort content; meanwhile, the DPPH-scavenging and ferric ion reduction activity of soy yogurt was proportional to contents of polyphenol and total phenolic compounds. The yogurt composed of soy fruit (bean) and glasswort body (leaf and stem) may be a reference for development of plant origin drinking yogurt.