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KMID : 0380620130450040422
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.422 ~ p.427
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Physicochemical Properties of Black Doraji (Platycodon grandiflorum)
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Lee Su-Jin
Shin Seung-Ryeul
Yoon Kyung-Young
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Abstract
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The physicochemical properties of raw and black doraji were examined with the goal of increasing the utilization of doraji. Raw and Black doraji contained similar amounts of crude ash, crude fat, and crude protein, but raw doraji had higher level of fiber. Arginine was the major free amino acid in both types of doraji. Free sugar and organic acid contents of doraji increased after steaming heat treatment. Potassium was a prominent mineral in both raw and black doraji, constituting 85% of total minerals. Black doraji contained almost twice as much crude saponin as did raw doraji. Black doraji showed lower values of L (lightness), a (redness), and b (yellowness). The hardness and chewiness of raw doraji were higher than those of black doraji. Black dorai showed a higher amount and extraction rate of saponin, even though nutrient value of doraji slightly decreased after steaming heat treatment. Therefore, black doraji can be a valuable ingredient in functional foods.
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KEYWORD
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Platycodon grandiflorum, steaming heat treatment, proximate composition, black doraji, crude saponin
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