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KMID : 0380620080400060721
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.721 ~ p.725
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Changes of Physicochemical and Sensory Characteristics in the Codonopsis lanceolata Saengsik, Uncooked Food by Different Drying Methods
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Jin Tie-Yan
Quan Wu-Rong
Wang Myeong-Hyeon
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Abstract
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Changes in the physicochemical and sensory characteristics of the uncooked food, Codonopsis lanceolatasaengsik, were investigated to determine an efficient drying method, one of the most important manufacturing processesin the preparation of C. lanceolata saengsik. No changes in the proximate compositions of all samples were observedduring hot-air drying at 50 and 60oC and freeze-drying. The L value in the freeze-dried sample was higher than that inthe hot-air dried samples, whereas the b value in the freeze-dried sample was reduced. Dietary fiber content in the hot-air dried samples were higher than that in the freeze-dried sample, whereas the total phenolic compounds and crudesaponin contents were lower than those in the freeze-dried sample. The highest overall acceptability values in the sensorytest for color, flavor, taste, and overall acceptability were 5.63, 5.45, 5.75, and 5.85, respectively. In conclusion, the freeze-drying method was the most favorable of the tested method for the manufacture of C. lanceolata saengsik.
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KEYWORD
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Codonopsis lanceolata, saengsik, physicochemical, sensory, drying
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