Ginseng Yogurt: Does It Really Work?

Key Findings

The study found that low concentrations of ginseng extract (GE; <0.5%, wt/vol) enhanced yogurt fermentation, but higher GE levels (≥0.5%) weakened the yogurt gel network, reducing hardness (15–22% loss), viscosity (18–25% loss), and water holding capacity (WHC) while increasing bitterness. Whey protein isolate (WPI) improved WHC by up to 93% compared to GE-only yogurt and mitigated bitterness, whereas sodium caseinate (SC) increased hardness and viscosity but exacerbated bitterness. Both WPI and SC fortified the gel structure, particularly at 3% concentration.

Study Design

This was a controlled laboratory-based study evaluating physicochemical and sensory properties of set yogurt supplemented with GE and protein fortifiers. The methodology involved preparing yogurt batches with varying GE concentrations (0.25–1%, wt/vol) and adding either WPI or SC at 3%. Physicochemical parameters (hardness, viscosity, particle size, WHC) and sensory attributes (bitterness) were measured. No human or animal subjects were involved, and the study duration was not explicitly reported.

Dosage & Administration

GE was incorporated at concentrations of 0.25%, 0.5%, 0.75%, and 1% (wt/vol). WPI and SC were added at 3% (wt/vol) to separate yogurt batches. The supplements were mixed into milk prior to fermentation with yogurt starter cultures.

Results & Efficacy

• Fermentation: GE <0.5% accelerated fermentation, though quantitative effect sizes were unspecified.
• Physicochemical Effects:
• GE ≥0.5% reduced hardness (15–22% loss) and viscosity (18–25% loss) compared to control yogurt (no GE).
• GE increased particle size reduction and decreased WHC, though specific values were not provided.
• WPI improved WHC by up to 93% relative to GE-only yogurt and preserved texture better.
• SC increased hardness and viscosity but also intensified bitterness.
• Sensory Effects: Higher GE concentrations correlated with increased bitterness (qualitative assessment). WPI reduced perceived bitterness, while SC amplified it.
• Statistical significance was implied in the summary but not quantified (e.g., p-values or confidence intervals were not reported).

Limitations

1. In Vitro Model: Results reflect physicochemical changes in yogurt, not human health outcomes or bioavailability of GE compounds.
2. Lack of Demographics: No human participants, so applicability to dietary recommendations is unclear.
3. Short-Term Assessment: No evaluation of long-term storage effects, shelf life, or stability of GE in yogurt.
4. Unspecified Variables: The study did not detail the source (e.g., Panax vs. other species) or type of GE used, which may influence efficacy.
5. Funding Bias: No information on funding sources or potential conflicts of interest. Future research should assess consumer acceptability and in vivo metabolic impacts.

Clinical Relevance

This study suggests that GE can be integrated into yogurt at low concentrations (<0.5%) to enhance fermentation without severely compromising texture. However, bitterness and structural degradation at higher GE doses may limit palatability. Protein fortifiers like WPI (3%) could optimize formulation by improving WHC and masking bitterness, while SC enhances texture but may worsen sensory drawbacks. For supplement users, these findings highlight the importance of dose and co-formulation in functional food design, though direct health benefits of GE in yogurt remain unproven. Manufacturers may leverage these results to balance functional properties and sensory appeal in ginseng-enriched dairy products.