KOREASCHOLAR

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter’s a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter’s b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험 재료
  2. 죽엽 추출액 제조
  3. 죽엽 추출액 첨가 젤리 제조
  4. pH 및 당도 측정
  5. 색도 측정
  6. Texture 측정
  7. 관능검사
  8. 실험균주 및 배양
  9. 미생물의 생육곡선 측정
  10. 통계처리
 III. 결과 및 고찰
  1. pH
  2. 당도
  3. 색도
  4. 물성
  5. 관능평가
  6. 구강세균에 대한 항균효과
 IV. 요약 및 결론
 References

• 박경란(장안대학교 호텔조리과) | Kyung-Lan Park (Department of Hotel Culinary Art, Jangan University)
• 강성태(서울과학기술대학교 식품공학과) | Sung-Tae Kang (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 김민주(서울과학기술대학교 식품공학과) | Min-Ju Kim (Department of Food Science and Technology, Seoul National University of Science and Technology)
• 오희경(장안대학교 식품영양과) | Hee-Kyung Oh (Department of Food and Nutrition, Jangan University) Corresponding author