지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L* values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L* values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (25)
참고문헌 신청
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Brand-Williams W, Cuvelier M, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995).
Choi KW, Lee JK, Jo HJ, Lee KJ, Yoon JA, An JH, Chung KH. Fermentation characteristics of Makgeolli made with loquat fruits (Eriobotrya japonica Lindley). J. Korean Soc. Food Sci. Nutr. 42: 975-982 (2013)
He X, Zou Y, Yoon W-B, Park S-J, Park D-S, Ahn J. Effects of probiotic fermentation on the enhancement of biological and pharmacological activities of Codonopsis lanceolata extracted by high pressure treatment. J. Biosci. Bioeng. 112: 188-193 (2011)
Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Jeong HS. Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J. Korean Soc. Food Sci. Nutr. 40: 798-803 (2011)
Brand-Williams W, Cuvelier M, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25-30 (1995).
Choi KW, Lee JK, Jo HJ, Lee KJ, Yoon JA, An JH, Chung KH. Fermentation characteristics of Makgeolli made with loquat fruits (Eriobotrya japonica Lindley). J. Korean Soc. Food Sci. Nutr. 42: 975-982 (2013)
He X, Zou Y, Yoon W-B, Park S-J, Park D-S, Ahn J. Effects of probiotic fermentation on the enhancement of biological and pharmacological activities of Codonopsis lanceolata extracted by high pressure treatment. J. Biosci. Bioeng. 112: 188-193 (2011)
Hwang CR, Oh SH, Kim HY, Lee SH, Hwang IG, Shin YS, Jeong HS. Chemical composition and antioxidant activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to temperature. J. Korean Soc. Food Sci. Nutr. 40: 798-803 (2011)
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