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http://dx.doi.org/10.11002/kjfp.2014.21.3.350

Fermentation characteristic of Yeongdeok Bobsikhae to which a natural substance (Bellflower) was added  

Bae, Man-Jong (Department of Herbal foodceutical Science, Daegu Hanny University)
Kim, Soo-Jung (Department of Herbal foodceutical Science, Daegu Hanny University)
Cho, Min-Seog (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark)
Um, Yong-Bin (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark)
Bae, Myung-In (Deagu Haany University, efficacy and Safety Research Center Gyeongbuk Technopark)
Publication Information
Food Science and Preservation / v.21, no.3, 2014 , pp. 350-356 More about this Journal
Abstract
Bobsikhae and Bellflower tea-added Bobsikhae samples were prepared. Their general ingredients and useful ingredients were analyzed. Among the general ingredients of the two samples, the crude protein, crude fat, crude ash, and carbonhydrate contents, but not the water, were found to have been higher in the Bellflower tea-added Bobsikhae. To summarize all the results of this study by comparing Bobsikhae with Bellflower tea-added Bobsikhae that used the Bellflower root with edible and medicinal values, their general ingredient contents were similar, but the lactic acid bacteria all tended to be higher in the Bellflower tea-added Bobsikhae. The results of the sensory evaluation showed that the overall taste and general acceptability were better in the Bellflower tea-added Bobsikhae than in the Bobsikhae. Thus, the Bellflower tea-added Bobsikhae is considered ideal for further commercialization. However, it was determined that further studies will be required to show if the bioactive substance would be influenced by the fermentation in the production progress of the Bellflower tea. Such findings and their application to the product development are expected to contribute much to the popularization of Bobsikhae.
Keywords
Bellflower tea; YeongdeokBobsikhae; Fermentation; Quality Evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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