• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.624-628
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• 2000

Effects of hinokitiol extract Tunja orientalis [5 g/leaf (0.603 mg as hinokitiol), 50 g/leaf (6.03 mg as hinokitiol) and 10 g/prop distillation extract (1.378 mg as hinokitiol)] on shelf-life of bread were investigated. The contents of hinokitiol of leaf and prop and prop in tunja orientalis were 12.06 mg/100g and 13.78 mg/100 g. Added hinokitiol extract of Tunja orientalis on bread inhibited the growth of bacteria and fungi, and the more hinokitiol extract of Tunja orientalis was add, the higher degree of inhibition of those was observed. Results of sensory evaluation showed that there was no significant differ in each treatment and control (no add hinokitiol extract). These results suggest that the shelf-life of bread was extended by hinokitiol extract of Tunja orientalis.