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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.196 - 199   피인용횟수: 2

Shelf-Life Extension of Rice Cake by the Addition of Persimmon Leaf Tea Powder

Kim, Gwi-Young    (Department of Food Science and Nutrition, Sangju National University   ); Kim, Jong-Kuk    (Department of Food Science and Nutrition, Sangju National University   ); Kang, Woo-Won    (Department of Food Science and Nutrition, Sangju National University   ); Kim, Jong-Goon    (Culinary and Foodservice Management, Sejong University   ); Joo, Gil-Jae    (Institute of Agricultural Science and Technology, Kyungpook National University  );
  • 초록

    Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.


  • 주제어

    Persimmon leaf tea .   rice cake .   shelf-life extension.  

  • 참고문헌 (20)

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  • 이 논문을 인용한 문헌 (2)

    1. 2006. "" Food science and biotechnology, 15(1): 77~81     
    2. 2006. "" Food science and biotechnology, 15(4): 606~611     

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