Journal of the Korean Society of Food Culture (한국식생활문화학회지)

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

죽엽 추출액을 이용한 젤리 품질평가 및 구강세균에 대한 항균효과

  • 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)
  • 박경란 (장안대학교 호텔조리과) ;
  • 강성태 (서울과학기술대학교 식품공학과) ;
  • 김민주 (서울과학기술대학교 식품공학과) ;
  • 오희경 (장안대학교 식품영양과)
  • Received : 2017.11.16
  • Accepted : 2018.06.24
  • Published : 2018.06.30
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Abstract

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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References

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