Effect of Moras alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella

摘要

This study was to examine the shelf life and qualities of castellas added with mixture of Moras alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellaswith MECE were increasing storage time, especially at the rate of MA: ES : CA=0.75'-0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method.In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.