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Effect of Extract from Glycyorrhiza uralensis and Curcula longa on Shelf-life and Quality of Bread

감초와 강황 추출물 첨가에 의한 식빵의 저장성 및 품질 증진 효과

  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Sea Food Science, Pukyoung national University) ;
  • Choi, Jung-Soo (Subdivision of Food Science, Kyungnam College of Information & Technology) ;
  • Choi, Mee-Ok (Korea Food & Drug Administration) ;
  • Cho, Sun-Hee (Faculty of Food Science & Biotechnology/Institute of Sea Food Science, Pukyoung national University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Sea Food Science, Pukyoung national University) ;
  • Lee, Woo-Hun (Yangsan Oriental Medicine Clinic) ;
  • Park, Sun-Mee (Faculty of Food Science & Biotechnology/Institute of Sea Food Science, Pukyoung national University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Sea Food Science, Pukyoung national University)
  • 이소영 (부경대학교 식품공학과/수산식품연구소) ;
  • 최정수 (경남정보대학 식품과학계열) ;
  • 최미옥 (식품의약품안전청) ;
  • 조선희 (부경대학교 식품공학과/수산식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/수산식품연구소) ;
  • 이우헌 (양산한의원) ;
  • 박선미 (부경대학교 식품공학과/수산식품연구소) ;
  • 안동현 (부경대학교 식품공학과/수산식품연구소)
  • Published : 2006.08.30

Abstract

This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1 and 5% of CGE were shown to have the highest antioxidative effect. The moisture contents of bread with CGE and bread without CGE were not much different during the early storage period. After six days of storage, however, the moisture contents of bread without CGE and bread with 0.5% of CGE decreased about 16%. On the other hand, the moisture contents of bread with 1% and 5% of CGE did not change dramatically. Their moisture content was decreased by only 4% during the same storage period. Although color, lightness and redness gradually diminished with increasing amounts of CGE in bread, conversely yellowness increased. In the sensory evaluation, bread with 0.5% and 1% of CGE scored the highest: 3.66 and 3.67 out of 5, respectively. Bread with 5% of CGE scored the lowest of the various bread tested. From these results, the addition of 1% CGE in bread had a good effect on improvement of preservation and development of quality.

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