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Development and Quality Characteristics of Bellflower Root Jeonggwa Added Omija (Schizandra chinensis Baillon) during Storage
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 3,  2011, pp.279-287
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.3.279
 Title & Authors
Development and Quality Characteristics of Bellflower Root Jeonggwa Added Omija (Schizandra chinensis Baillon) during Storage
Kwon, Hoo-Ja; Park, Chan-Sung;
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The purpose of this research is to develop bellflower (Platycodon grandiforum) root Jeonggwa as a health food. The Omija (Schizandra chinensis Baillon) water extract with 0-8% (w/w) Jeonggwa added was stored at for 12 weeks. The quality characteristics of Jeonggwa during storage were investigated. The Jeonggwa showed a lower pH and a higher acdity as the amount of Omija water extract that was added increased. The moisture content of Jeonggwa were rose from 15-18% to 16-22% within 2 weeks of storage, and remained at that level up to the end of storage. The total viable cells of bellflower root Jeonggwa were 2.1~2.3 log CFU/g and increased in number during storage but never exceeded 4 log CFU/g. The shelf life of the Jeonggwa was extended when the Omija extract was added. The lightness (L), redness (a) and yellowness (b) of the Jeonggwa during its storage at were highest in control samples, and the values decreased with the increase in the Omija extract concentration (p<0.001). The mechanical evaluation of the Jeonggwa showed that various tested parameters fell during the storage at . The hardness and strength of the Jeonggwa significantly decreased as the Omija extract concentration rose (p<0.05). In the ensory evaluation tests, the acceptability of the Jeonggwa was optimal when 4~6% of Omija extract was added to it.
Jeongkwa;bellflower root;Omija (Schizandra chinensis Baillon) extract;quality characteristics;
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