Effect of Extract from Glycyorrhiza uralensis and Curcula longa on Shelf-life and Quality of Bread
2006
Lee, S.Y. (Pukyong National University, Busan, Republic of Korea) | Choi, J.S. (Kyungnam College of Information and Technology, Busan, Republic of Korea) | Choi, M.O. (Korea Food and Drug Administration, Seoul, Republic of Korea) | Cho, S.H. (Pukyong National University, Busan, Republic of Korea) | Kim, K.N.W.R. (Pukyong National University, Busan, Republic of Korea) | Lee, W.H. (Yangsan Oriental Medicine Clinic, Yangsan, Republic of Korea) | Park, S.M. (Pukyong National University, Busan, Republic of Korea) | Ahn, D.H. (Pukyong National University, Busan, Republic of Korea), E-mail: [email protected]
This study examined the improvement of bread quality with Curcula longa and Glycyorrhiza uralensis extract (CGE). When counted, the viable cell number in bread with 5% of CGE dramatically was decreased by about 1 log cycle as compared to that of bread without CGE. With regard to oxidation, the content of malonaldehyde diminished in breads with increasing amounts of CGE. Breads with 1% and 5% of CGE were shown to have the highest antioxidative effect.
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