Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Development of Cooked Rice with Garlic and Astragalus membranaceus Extract for the Health-Friendly Ready-To-Eat Product as Cook-Chill Type

  • Hyeyoon Jeong (Department of Hotel Cooking, Ansan University) ;
  • Seyoung Ju (Department of Food Science and Nutrition, College of Biomedical and Health Science, Konkuk University ) ;
  • Hyeja Chang (Department of Food Science and Nutrition, College of Science and Technology, Dankook University)
  • Received : 2024.06.25
  • Accepted : 2024.06.30
  • Published : 2024.06.30
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Abstract

Medicinal cooked rice with Astragalus membranaceus extract and garlic was developed as a ready-to-eat product. The response surface methodology was used to examine the effect of garlic and Astragalus membranaceus extract addition on the color, texture, and sensory properties to optimize the product. The product was also analyzed for microbiological, sensory, and physical property changes during storage.As for the color, taste, and overall acceptability, the sensory scores increased with the increase of Astragalus membranaceus extracts (p<0.05). The sensory scores for the product ranged between 9.17~9.92 and foodborne microorganism such as Bacillus cereus, Salmonella, Staphylococcu aureus, and Eschericha coli were not detected after 13 storage days. Therefore, the possible shelf life was evaluated for up to13 days of storage. When considering health and convenience are important factors in the development of new food products, the medicinal and biological effects of garlic and Astragalus membranaceus could be useful for providing healthy diet options for senior consumers. The results of sensory and microbiological tests showed the potential for the commercialization of ready-to-eat cook-chill product as an alternative of cooked rice for Asian populations and Korean senior consumer market.

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References

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