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http://dx.doi.org/10.7318/KJFC/2018.33.3.283

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

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)
Publication Information
Journal of the Korean Society of Food Culture / v.33, no.3, 2018 , pp. 283-290 More about this Journal
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.
Keywords
bamboo (Eugenia caryophyllata Thunb.) leaves; jelly; sensory evaluation; mechanical properties; anti-oralmicrobial activity;
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Times Cited By KSCI : 4  (Citation Analysis)
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