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Development and Quality Characteristics of Lotus Root Jeonggwa Admixed with Omija (the Medicinal Herb Schizandra chinensis Baillon) Extract during Storage  

Kwon, Hoo-Ja (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Choi, Mi-Ae (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Park, Chan-Sung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 457-465 More about this Journal
Abstract
We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.
Keywords
Jeongkwa; lotus root; Omija (Schizandra chinensis Baillon) extract; quality characteristics;
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Times Cited By KSCI : 16  (Citation Analysis)
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