Biochemical and antioxidant activity of yogurt supplemented with paprika juice of different colors

Heeok Hong, Yoon Jung Son, So Hee Kwon, Soo Ki Kim

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4°C for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

Original languageEnglish
Pages (from-to)613-627
Number of pages15
JournalFood Science of Animal Resources
Issue number4
Publication statusPublished - 2020

Bibliographical note

Funding Information:
was supported by the Konkuk University (Seoul, Korea) in 2018.

Publisher Copyright:
© 2020 Korean Society for Food Science of Animal Resources. All rights reserved.

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology


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