Effect of Ganoderma lucidum fermentation broth on the quality characteristics of set yogurt
WANG Hui
ZHANG Jinghua
HUANG Yufang
HU Xintong
CHEN Fang
KONG Feng
LIU Guiqin
Abstract：The effect of Ganoderma lucidum fermentation broth on the quality characteristics of set yogurt was investigated.Using liquid culture experiments of Ganoderma lucidum and testing methods for the physicochemical properties and sensory quality indicators of yogurt,the study investigated the effects of adding 0%to 20%Ganoderma lucidum fermentation broth on the physicochemical properties and sensory quality of set yogurt.When the addition amount of Ganoderma lucidum fermentation broth was 10%,the yogurt exhibited the highest levels of antioxidant activity,acidity,water holding capacity,and sensory e-valuation.Compared with the control group,the yogurt's antioxidant activity increased by 21.19%,wa-ter holding capacity increased by 10.07%(p<0.05),and acidity significantly increased(p<0.05).The sensory scores were excellent in terms of color,taste,and texture.Additionally,the elasticity index and cohesiveness indicators also showed significant peaks(p<0.05).Adding an appropriate amount of Ganoderma lucidum fermentation broth is beneficial for improving the physicochemical properties and sen-sory quality of yogurt,providing guidance for the development of functional yogurt.
Keywords：Ganoderma lucidum fermentation brothset-type yogurtphysicochemical propertysensory quality
Publication Date：2026-08-25
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：8( 614-621 )