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Korean Journal of Food Culture (한국식생활문화학회지)

  • v33n3
  • pp.283-290
  • 2018
  • 1225-7060

The Korean Society of Dietary Culture (한국식생활문화학회)

Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

  • Park, Kyung-Lan (Department of Hotel Culinary Art, Jangan University)
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • Kim, Min-Ju (Department of Food Science and Technology, Seoul National University of Science and Technology)
  • Oh, Hee-Kyung (Department of Food and Nutrition, Jangan University)

published in 2018. 6. 30

Abstracts

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.

Keyword

  • bamboo (Eugenia caryophyllata Thunb.) leaves
  • jelly
  • sensory evaluation
  • mechanical properties
  • anti-oralmicrobial activity

Analytical Information

Analytical Information of the Articles
IPC A23L 21/10, A61K 36/899, A61P 1/02
CPC A23L 21/10 , A61K 36/899, A61P 1/02
Analytical Keyword bamboo leaves=Eugenia caryophyllata Thunb.; oralmicrobial; anti-oralmicrobial; jelly; water extract; hardness; adhesiveness; gumminess; chewiness; texture; Streptococcus mutans; Streptococcus sobrinus; Porphyromonas gingivalis; Prevotella intermedia
Herb keywrd bamboo leaves=Eugenia caryophyllata Thunb.
Disease keywrd oralmicrobial; anti-oralmicrobial
Etc. keywrd jelly; water extract; hardness; adhesiveness; gumminess; chewiness; texture; Streptococcus mutans; Streptococcus sobrinus; Porphyromonas gingivalis; Prevotella intermedia

Published Information

Cover Contents Copyright
Published Information of the Articles
KJTK Publish Information Volume 12. 2018. 12. 31
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