죽엽 추출액을 이용한 젤리 품질평가 및 구강세균에 대한 항균효과

The objective of this study was to evaluate the quality characteristics and anti-oralmicrobial activity of bamboo leaves jelly prepared with different 5 levels(0, 10, 20, 30, and 40%) of bamboo(Phyllostachys nigra var. henonis) leaves extract. The more bamboo leaves extract was increased, the sugar contents of bamboo leaves jelly were significantly increased. The luminace and Hunter’s a values of jelly samples were increased according to bamboo leaves extract was increased, but in Hunter’s b values 40% bamboo leaves jelly was the lowest of the all. The hardenes, adhesiveness, gumminess and chewiness were significantly increased by increasing bamboo leaves extract. Among the mechanical properties, only the flavor of the jelly with 30% and 40% bamboo leaves extract were significantly increased. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, P. intermedia at the concentration of 40%. The results of this study suggest that bamboo leaves extract can be useful in the production of high quality jelly.