The purpose of this study is to increase utilizability of quinces by considering characteristics of Chinese quinces as antimicrobial and an antioxidant and developing yogurt in which fresh Chinese quince extracts is added. In chemical composition analysis of a Chinese quince, an fresh Chinese quince...
The purpose of this study is to increase utilizability of quinces by considering characteristics of Chinese quinces as antimicrobial and an antioxidant and developing yogurt in which fresh Chinese quince extracts is added. In chemical composition analysis of a Chinese quince, an fresh Chinese quince had moisture of 75.3%, crude fat of 1.1%, crude protein of 1.1% and ash of 0.6%. Besides them, dietary fiber accounted for 19.2%. In case of a dried Chinese quince, there were moisture of 10.0%, crude fat of 2.7%, ash of 2.7% and crude protein of 1.7%. Dietary fiber accounted for 56.6%. Also, in vitamin content, both an fresh and a dried Chinese quince were highest in vitamin B2 and vitamin E. In sugar content, sucrose was not showed. As an fresh Chinese quince had fructose of 1.66% and glucose of 0.68%, its total sugar content was 2.34%. A dried Chinese quince showed total sugar content of 7.36%, fructose 4.98% and glucose 2.38%. Also, in total polysaccharide content, as an fresh Chinese quince showed 1.7% and a dried Chinese quince showed 28.3%, there was a big difference between them. An fresh Chinese quince contains 0.11㎎/g of total flavonoid and a dried Chinese quince contains 0.38㎎/g of that. Antioxidant vitality of Chinese quince was measured with hot water extract and alcohol extract according to solvents. As a result, fresh Chinese quince-hot water extract contains 3.43㎎/㎖ of total polyphenol, fresh Chinese quince-alcohol extract contains 5.28㎎/㎖, dried quince-hot water extract 3.77㎎/㎖ and dried quince-alcohol extract contains 2.80㎎/㎖. Among them, fresh Chinese quince-alcohol extract had the highest value with 5.28㎎/㎖. As a result of DPPH radical scavenging activities, fresh Chinese quince hot water extract showed 10.14±0.29(㎍/㎖), fresh Chinese quince alcohol extract showed 12.70±0.48(㎍/㎖), dried Chinese quince hot water extract showed 6.47±0.35(㎍/㎖) and dried Chinese quince alcohol extract showed 7.98±0.35(㎍/㎖). Among them, fresh Chinese quince alcohol extract had the biggest content. About reducing power in 1% concentration, there was difference among extracts. The result of fresh Chinese quince hot water extract 0.119, that of fresh Chinese quince alcohol extract 0.106, that of dried Chinese quince hot water extract 0.072 and dried Chinese quince alcohol extract was 0.068. That is, as extracts concentration increases, reducing power also increases. As a results of antimicrobial characteristics using Chinese quince extract, it was showed that while there was no growth retardation in Salmonella enterica KCTC 2515 and Salmonella enteritidis KCCM 3313, Staphylococcus aureus KCTC 1621, Escherichia coli KCTC 1039, distinct growth retardation was observed in Escherichia coli KCTC 1041, Bacillus cereus KCTC 1012 and Listeria monocytogenes KCTC 3443. Especially, it was revealed that Chinese quince has antimicrobial against Bacillus cereus, Staphylococcus aureus and E.coli(O157 : H7) which is the most dangerous and is problem in food poisoning. Measuring changes of lactic bacterial counts and pH according to incubation time by making yogurt with hot water extract added by concentration showed that as incubation time passes, lactic bacterial counts are growing consistently in all groups including control group and that lactic bacterial counts increases rapidly during 3 to 6 hours after incubation. In light of these results, it seems that fresh Chinese quince extract does not influence growth of lactic bacterial. Incubation time-related pH change showed that early pH got low according to added extract and that, in all groups including control group, pH value got lower as time passed. In comparison with control group, especially, rapid decrease of pH occurred during 3 to 6 hours after incubation. During 12 hours after incubation, there was little change of pH in each yogurt. Sensory evaluation for flavors and general preference of yogurt with fresh quince hot water extract added showed that there was significance in both two parts. After multiple regression analysis of Duncan, it was showed that yogurt with 10% had the highest preference level about flavor, and yogurt with 12% had the highest preference about general preference level. As a result, it is believed that when yogurt is developed with fresh Chinese quince extract added, it will have good palatability effect in terms of flavors and preference compared with a control.
The purpose of this study is to increase utilizability of quinces by considering characteristics of Chinese quinces as antimicrobial and an antioxidant and developing yogurt in which fresh Chinese quince extracts is added. In chemical composition analysis of a Chinese quince, an fresh Chinese quince had moisture of 75.3%, crude fat of 1.1%, crude protein of 1.1% and ash of 0.6%. Besides them, dietary fiber accounted for 19.2%. In case of a dried Chinese quince, there were moisture of 10.0%, crude fat of 2.7%, ash of 2.7% and crude protein of 1.7%. Dietary fiber accounted for 56.6%. Also, in vitamin content, both an fresh and a dried Chinese quince were highest in vitamin B2 and vitamin E. In sugar content, sucrose was not showed. As an fresh Chinese quince had fructose of 1.66% and glucose of 0.68%, its total sugar content was 2.34%. A dried Chinese quince showed total sugar content of 7.36%, fructose 4.98% and glucose 2.38%. Also, in total polysaccharide content, as an fresh Chinese quince showed 1.7% and a dried Chinese quince showed 28.3%, there was a big difference between them. An fresh Chinese quince contains 0.11㎎/g of total flavonoid and a dried Chinese quince contains 0.38㎎/g of that. Antioxidant vitality of Chinese quince was measured with hot water extract and alcohol extract according to solvents. As a result, fresh Chinese quince-hot water extract contains 3.43㎎/㎖ of total polyphenol, fresh Chinese quince-alcohol extract contains 5.28㎎/㎖, dried quince-hot water extract 3.77㎎/㎖ and dried quince-alcohol extract contains 2.80㎎/㎖. Among them, fresh Chinese quince-alcohol extract had the highest value with 5.28㎎/㎖. As a result of DPPH radical scavenging activities, fresh Chinese quince hot water extract showed 10.14±0.29(㎍/㎖), fresh Chinese quince alcohol extract showed 12.70±0.48(㎍/㎖), dried Chinese quince hot water extract showed 6.47±0.35(㎍/㎖) and dried Chinese quince alcohol extract showed 7.98±0.35(㎍/㎖). Among them, fresh Chinese quince alcohol extract had the biggest content. About reducing power in 1% concentration, there was difference among extracts. The result of fresh Chinese quince hot water extract 0.119, that of fresh Chinese quince alcohol extract 0.106, that of dried Chinese quince hot water extract 0.072 and dried Chinese quince alcohol extract was 0.068. That is, as extracts concentration increases, reducing power also increases. As a results of antimicrobial characteristics using Chinese quince extract, it was showed that while there was no growth retardation in Salmonella enterica KCTC 2515 and Salmonella enteritidis KCCM 3313, Staphylococcus aureus KCTC 1621, Escherichia coli KCTC 1039, distinct growth retardation was observed in Escherichia coli KCTC 1041, Bacillus cereus KCTC 1012 and Listeria monocytogenes KCTC 3443. Especially, it was revealed that Chinese quince has antimicrobial against Bacillus cereus, Staphylococcus aureus and E.coli(O157 : H7) which is the most dangerous and is problem in food poisoning. Measuring changes of lactic bacterial counts and pH according to incubation time by making yogurt with hot water extract added by concentration showed that as incubation time passes, lactic bacterial counts are growing consistently in all groups including control group and that lactic bacterial counts increases rapidly during 3 to 6 hours after incubation. In light of these results, it seems that fresh Chinese quince extract does not influence growth of lactic bacterial. Incubation time-related pH change showed that early pH got low according to added extract and that, in all groups including control group, pH value got lower as time passed. In comparison with control group, especially, rapid decrease of pH occurred during 3 to 6 hours after incubation. During 12 hours after incubation, there was little change of pH in each yogurt. Sensory evaluation for flavors and general preference of yogurt with fresh quince hot water extract added showed that there was significance in both two parts. After multiple regression analysis of Duncan, it was showed that yogurt with 10% had the highest preference level about flavor, and yogurt with 12% had the highest preference about general preference level. As a result, it is believed that when yogurt is developed with fresh Chinese quince extract added, it will have good palatability effect in terms of flavors and preference compared with a control.
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