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KMID : 1011620090250030350
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.350 ~ p.356
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Antimicrobial Activity of UlGeum (Curcuma longa L.) Extract and Its Microbiological and Sensory Characteristic Effects in Processed Foods
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최해연:Choi Hae-Yeon
저자없음:No authors listed
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Abstract
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In order to develop a natural food preservative, UlGeum (Curcuma longa L.) powder was extracted with ethanol, and its antimicrobial activity was investigated. This ethanol extract showed antimicrobial activity against Bacillussubtilis, Escherichiacoli, and Staphylococcus aureus, and the resulting inhibition zones against the microorganisms by the extract (4 mg/disc) were 11, 10, and 8.5 mm, respectively. To test for further food preservation effects, solutions of the extract were added to rice cakes and noodles at concentrations of 0%, 0.25%, 0.50%, 0.75%, and 1.00%, respectively. Microbial growth was less in the UlGeum ethanol extract-added groups than in the control group. In sensory evaluations, there were significant differences among the groups of rice cakes and noodles in terms of color, taste, flavor, chewiness, and overall acceptability (p<0.05), and the 0.5% added groups received significantly higher scores than the other groups. Furthermore, as storage time increased, the sensory scores of the rice cakes and noodles significantly decreased in all groups (p<0.05). These results suggest that UlGeum is effective for increasing the shelf-life of rice cakes and noodles.
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KEYWORD
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UlGeum (Curcuma longa L.), natural preservative, antimicrobial activity, rice cakes, noodles
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