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http://dx.doi.org/10.3746/jkfn.2007.36.11.1436

Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and Chitosan on the Shelf-life and Quality of Takju  

Kim, Jin-Hee (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Kotch-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Ah-Ram (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Kim, Mi-Jung (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Ji, Kyung-Won (Wol-Bae Takju Manufacturing Factory)
Ahn, Im-Sook (Wol-Bae Takju Manufacturing Factory)
Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.11, 2007 , pp. 1436-1443 More about this Journal
Abstract
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 $10^{\circ}C$ 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.
Keywords
Takju; Glycyrrhiza uralensis; Menthae herba; Schizandra chinensis; chitosan; shelf-life;
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Times Cited By KSCI : 21  (Citation Analysis)
Times Cited By SCOPUS : 0
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