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KMID : 0665220200330030251
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 3 p.251 ~ p.256
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Influence of Ethanol Addition on Sugars and Microbial Growth of Rehmannia glutinosa Rhizome with Aging Treatment
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Jang Gwi-Yeong
Choi Je-Hun
Seo Kyung-Hye
Lee Seung-Eun
Jee Yun-Jeong
Kang Min-Hye
Kim Dong-Hwi
Choi Su-Ji
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Abstract
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The aging treatment was applied to Rehmannia glutinosa rhizome (RGR) to improve the digestibility by the enzymatic hydrolysis of undigestible sugars. However, RGR spoils easily during the aging treatment. Thus, the purpose of this study was to investigate the influence of ethanol addition as preservatives on sugars and microbial growth of aged RGR. The RGR was treated with the addition of ethanol (0~10%) at 55℃ for eight days. Reducing, free sugars, and total bacterial counts of RGR with ethanol concentrations were analyzed during the aging periods. The aged RGR with 0-2% ethanol appeared spoiled in appearance, and total bacterial counts of these samples increased from 1.1×105 to 2.2×107 CFU and then decreased again. When treated with 4~10% ethanol, the total bacterial counts of aged RGR decreased by more than 99.9% at eight days. In all samples, reducing and digestible sugars increased, and stachyose decreased by the aging treatment. Sucrose content was highest in the 6% ethanol sample (18.2% at six days). These results indicate that the ethanol addition can be applied to the aging treatment of the RGR for improving qualities (sweetness, digestibility, and microbial growth), and can be considered for the stable production of high quality aged RGR. Key words: Rehmannia glutinosa rhizome, digestibility, ethanol, sugars, microbial growth.
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KEYWORD
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Rehmannia glutinosa rhizome, digestibility, ethanol, sugars, microbial growth
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