• Title, Summary, Keyword: Glycyorrhiza uralensis

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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;Choi, Jung-Soo;Choi, Mee-Ok;Cho, Sun-Hee;Kim, Koth-Bong-Woo-Ri;Lee, Woo-Hun;Park, Sun-Mee;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.7
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    • pp.912-918
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    • 2006
  • 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.

Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea

  • Lee, So-Young;Park, So-Lim;Yi, Sung-Hun;Nam, Young-Do;Lim, Seong-Il
    • Preventive Nutrition and Food Science
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    • v.16 no.4
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    • pp.348-356
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    • 2011
  • The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

Antimicrobial Activities of Medicinal Herbs and Seaweeds Extracts Against Microorganisms Isolated from the Rice Warehouses (미곡창고 오염균주에 대한 천연추출물의 항균활성)

  • Lee, So-Young;Kim, Jin-Hee;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Kim, Ah-Ram;Park, Sun-Mee;Han, Chung-Soo;Ahn, Dong-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.4
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    • pp.476-480
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    • 2007
  • In order to prevent the quality deterioration of rice from microbial infection, we investigated antimicrobial activities of Morun albalinne, Glycyorrhiza uralensis, Sargassum siliquastrum, and Ecklonin cava against isolated microorganisms from the paddy and warehouses. The major types of the bacteria grown in the paddy and rice warehouses were Sphingomonas paucimobilis, Arthrobacter atrocyaneus, and Bacillus spp. such as Bacillus cereus Additionally Deuteromycetes, Aspergillus spp. and Penicillum spp. were considered as major contaminant microorganisms in the paddy and rice warehouses. As results of the paper disc assay against the isolated microorganisms, the ethanol extracts with Morun albalinne, Glycyorrhiza uralensis, Sargassum siliquastrum, and Ecklonia cava showed effective antimicrobial activities. Especially, Morun albalinne showed the strongest growth inhibition on the isolated bacteria at $0.0025{\sim}0.0075%$.