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KMID : 0665420180330030283
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Korean Journal of Food Culture
2018 Volume.33 No. 3 p.283 ~ p.290
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Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract
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Park Kyung-Lan
Kang Sung-Tae
Kim Min-Ju
Oh Hee-Kyung
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Abstract
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This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter's a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter's b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.
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KEYWORD
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bamboo (Eugenia caryophyllata Thunb.) leaves , jelly , sensory evaluation , mechanical properties , anti-oralmicrobial activity
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