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KMID : 0380620080400020194
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.194 ~ p.200
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Engineering/Processing/Sensory Evaluation : Effect of Glycyrrhiza uralensis on Shelf-Life and Quality of Takju
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Kim A-Ram
Lee So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Kim Jin-Hee
Kim Mi-Jung
Ji Kyung-Won
Ahn Im-Sook
Ahn Dong-Hyun
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Abstract
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This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10℃ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.
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KEYWORD
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Glycyrrhiza uralensis, takju, shelf-Life, quality
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