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KMID : 1134820070360111436
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1436 ~ p.1443
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Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis andChitosan on the Shelf?life and Quality of Takju
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Kim Jin-Hee
Lee So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Kim A-Ram
Kim Mi-Jung
Ji Kyung-Won
Ahn Im-Sook
Ahn Dong-Hyun
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Abstract
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This study was conducted to investigate the shelf-life and quality of Takju added with Glycyrrhiza uralensis (GU), Menthae herba (MH), Schizandra chinensis (SC), and chitosan (C) during storage at 10℃ for 12 days. The viable cell and yeast cell numbers of the Takju treated with Schizandra chinensis powder (SCP) and C were moderately reduced compared with those of the standard. The SC and C Takju were shown to have the lowest oxidations. For turbidity, the SC and C Takju were the most stabilized. Among the treatments, sugar content, pH, and acidity showed no significant differences during storage. However, the lightness, yellowness, and redness value of all the samples were higher than those of the standard. In the sensory evaluation, the standard, SCP, and C scored comparatively higher than the other samples at 0 day. On the other hand, SC and C, GU＋MH, and C scored higher after 9 days. From these results, treating Takju with SCP, GU, MH, SC, and C resulted in improvements with regards to its preservation and development of quality.
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KEYWORD
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Takju, Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis, chitosan, shelf-life
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