Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 2005.04.30
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Abstract

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.

Keywords

References

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