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Effects of Tumeric (Curcuma aromatica Salab.) Extract on Shelf Life of Cooked Rice  

Lim, Yong-Suk (Faculty of Biotechnology, Daegu University of Foreign Studies)
Park, Kyoung-Nam (Faculty of Food Service and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.5, 2007 , pp. 445-450 More about this Journal
Abstract
This studies were engaged to investigate the potential us of Curcuma aromatica Salab. as a food ingredients. The antimicrobial activity of Curcuma aromatica Salab. extract (CE) and effect on shelf life of the cooked rice were examined. The antimicrobial activity of CE showed apparently against Bacillus cereus, B. subtilis and B. megaterium. The minimum inhibitory concentration (MIC) of CE was 0.15% for B. cereus md 0.2% for B. subtilis and B. megaterium. The antimicrobial activity of CE remained relatively high after heat treatments(30 min at 80 and $100^{\circ}C$, 15 min at $121^{\circ}C$). The shelf life of cooked rice containing above 0.05% CE increased more 1 or 2 days than that of control at $30^{\circ}C$, The texture of cooked rice was improved by addition of above 0.01% CE. The sensory quality of cooked rice with CE did not show significant difference between 0.00% and 0.05% in taste and overall acceptability but decreased above 0.10% in taste, color, flavor and overall acceptability.
Keywords
ethanol extract; Curcuma aromatica Salab.; Bacillus sp.; shelf life; cooked rice;
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Times Cited By KSCI : 15  (Citation Analysis)
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