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KMID : 1134820090380101444
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 10 p.1444 ~ p.1451
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Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella
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Yoon So-Young
Choi Jung-Soo
Lee So-Young
Kim Koth-Bong-Woo-Ri
Song Eu-Jin
Kim Seo-Jin
Lee So-Jeong
Lee Chung-Jo
Kim Tae-Wan
Ahn Dong-Hyun
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Abstract
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This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.
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KEYWORD
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Morus alba root bark, Ecklonia stolonifera, Curcuma aromatica, castellas, preservation
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