Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Development and Quality Characteristics of Bellflower Root Jeonggwa Added Omija (Schizandra chinensis Baillon) during Storage

오미자 첨가 도라지 정과의 제조와 저장 중 품질 변화

  • Kwon, Hoo-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University) ;
  • Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
  • 권후자 (대구한의대학교 한방식품조리영양학부) ;
  • 박찬성 (대구한의대학교 한방식품조리영양학부)
  • Received : 2010.12.08
  • Accepted : 2011.05.06
  • Published : 2011.06.30
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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 $25^{\circ}C$ 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 $25^{\circ}C$ 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 $25^{\circ}C$. 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

References

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