JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Development and Quality Characteristics of Bellflower Root Jeonggwa Added Omija (Schizandra chinensis Baillon) during Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • 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;
  PDF(new window)
 Abstract
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.
 Keywords
Jeongkwa;bellflower root;Omija (Schizandra chinensis Baillon) extract;quality characteristics;
 Language
Korean
 Cited by
1.
도라지 분말을 첨가한 식혜의 품질 특성,정승일;유현희;

한국식품영양과학회지, 2013. vol.42. 5, pp.759-765 crossref(new window)
2.
당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성,김현정;민새롬;김미리;

한국식품조리과학회지, 2014. vol.30. 1, pp.76-83 crossref(new window)
3.
오미자 분말 및 추출물 첨가 설기떡의 저장 중 품질특성,김대현;조정석;박정훈;김재환;문광덕;

한국식품저장유통학회지, 2016. vol.23. 7, pp.923-930 crossref(new window)
4.
설탕 대체 올리고당 첨가 '으뜸' 도라지 정과의 이화학적 품질특성 및 항산화성,김은지;백승연;이복이;최현진;김미리;

한국식품조리과학회지, 2017. vol.33. 6, pp.625-635 crossref(new window)
1.
Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars, Korean journal of food and cookery science, 2014, 30, 1, 76  crossref(new windwow)
2.
Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage, Korean Journal of Food Preservation, 2016, 23, 7, 923  crossref(new windwow)
 References
1.
Jang JR, Hwang SY, Lim SY (2011) Inhibitory effect of extracts of Platycodon grandiflorum (the Ballon Flower) on oxidation and nitric oxide production. Korean J Food Preserv, 18, 65-71 crossref(new window)

2.
Jeong EJ, Sung SH, Kim J, Kim SH, Kim YC (2008) Rhus verniciflua stokes attenuates glutamate-induced neurotoxicity in primary cultures of rat cortical cells. Nat Prod Sci, 14, 156-160

3.
Ji LL (1993) Antioxidant enzyme response to exercise and aging. Med Sci Sport Exercise, 25, 225-231

4.
Seo CJ, Yi SM, Ko YW (2007) The effect of antioxidant supplement on the activity of SOD, CAT and MDA in high intensity aerobic exercise. J Kor Sport Res, 18, 21-31 crossref(new window)

5.
Kim JS, Cho SY (2008) Physicochemical properties and antioxidative activities of Omija(Schizandra chinensis Bailon). Korean J Food & Nutr, 21, 35-42

6.
Shin SM, Sohn JW, Oh MY, Song TH, Kim DH, Ahn CK, Ko JS, Lee SM, Cho MO, Park KM, Kim YS (2005) Korean Native Table Setting, Kyomunsa, Seoul, p 238-239

7.
Yoon SJ Editted (2003) Kyuhap-Chongseo, Jilsiru Pub Co, Seoul, p 272-286

8.
Kim DH, Kang YG, Kim H, Chae HJ (2004) Investigation of antidiabetic medicinal plants using an oriental medicinal database. Korean J Biotechnol Bioeng, 19, 125-131

9.
Park KH, Kim SY, Chae HJ (2007) Selection of oriental medicinal plants for screening of anticancer agents. Korean J Biotechnol Bioeng, 22, 139-145

10.
Kim SI, Sim KH, Ju SY, Han YS (2009) A study on antioxidative and hypoglycemic activities of Omija (Schizandra chinensis Baillon) extract under variable extract conditions. Korean J Food & Nutr, 22, 41-47

11.
Mok CK (2005) Quality characteristics of instant tea prepared from spray-dried Omija(Schizandra chinensis Baillon extract/grape juice mixture. Food Engineering Progress, 9, 226-230

12.
Choi JW, Kang HO, Jung YS, Rim H, Hur B (2010) Effects of supplementation with a schizandrin C derivative DDB-mixed preparation (DWP-04) on antioxidant activity in cisplatin-induced nephrotoxicity in rats. Korean J Neurology, 29, 3-16

13.
Kim CH, Kwon MC, Kim HS, Ahn JH, Choi GP, Choi YB, Ko JR, Lee HY (2007) Enhancement of immune activities of Kadsura Japonica Dunal. through conventional fermentation process. Korean J Med Crop Sci, 15, 162-169

14.
Kim YS, Park YS, Im MH (2003) Antimicrobial activity of Prunus mume and Schizandra chinenis H-20 extracts and their effects on quality of functional Kochujang. Korean J Food Sci Technol, 35, 893-897

15.
Kwon HJ, Choi MA, Park CS (2010) Development and quality characteristics of lotus root Jeonggwa added Omija (Schizandra chinensis Baillon) during storage. Korean J Food Preserv, 17, 457-465

16.
Kim YP, Lee EB, Kim SY, Li D, Ban HS, Lim SS, Shin KH, Ohuchi K (2001) Inhibition of prostaglandin E2 production by platycodin D isolated from the root of Platycodon grandiflorum. Planta Med, 67, 362-364 crossref(new window)

17.
Shin CY, Lee WJ, Lee EB, Choi EY, Ko KH (2002) Platycodin D and D3 increase airway mucin release in vivo and in vitro in rats and hamsters. Planta Med, 68, 221-225 crossref(new window)

18.
Lee KJ, Jeong HG (2002) Protective effect of Platycodi Radix on carbon tetrachloride-induced hepatotoxicity. Food Chem Toxicol, 40, 517-525 crossref(new window)

19.
Choi CY, Kim JY, Kim YS, Chung YC, Seo JK, Jeong HG (2001) Aqueous extract isolated from Platycodon grandiflorum elicits the release of nitric oxide and tumor necrosis factor-a from murine macrophages. Int Immunopharmacol, 1, 1141-1151 crossref(new window)

20.
Kim YS, Kim JS, Choi SU, Kim JS, Lee HS, Roh SH, Jeong YC, Kim YK, Ryu SY (2005) Isolation of a new saponin and cytotoxic effect of saponins from the root of Platycodon grandiflorum on human tumor cell lines. Planta Med, 71, 566-568 crossref(new window)

21.
Cho SH, Kang RK, Lee HG (1984) A study on the ingredients preparation method of Lotus root Jung Kwa. J Korean Soc Food Sci Nutr, 13, 42-50

22.
AOAC (2005) Official method of analysis. 18th ed, Association of official analytical chemists, Washington DC USA, Chapter 45, p 21-22

23.
Kim JS, Choi SY (2008) Quality characteristics of soybean curd with Omija extract. Korean J. Food Nutr, 21, 43-50

24.
Kwon HJ, Park CS (2008) Biological activities of extracts from Omija(Schizandra chinensis Baillon). Korean J Food Preserv, 15, 587-592

25.
Lim YS (2009) Effect of treatment with an ethanol extract of Schizandra chinensis on cell composition and shape change in Listeria monocytogenes. Korean J Food Preserv, 16, 985-990

26.
Jeon HS, Kim HJ, Jo SB (2003) Effects of selected stabilizers on the color deterioration of crude pigment extract from Schizandra fruit (Schizandra Fructus). Korean J Food Culture, 18, 475-482

27.
Cho SB, Kim HJ, Yoon JI, Chun HS (2003) Kinetic study on the color deterioration of crude anthocyanin extract from Schizandra Fruit (Schizandra chinensis fructus). Korean J Food Sci Technol, 35, 23-27

28.
Chiang PY, Luo YY (2007) Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.). Food Chem, 105, 480-484 crossref(new window)