|
KMID : 0380620100420010045
|
|
Korean Journal of Food Science and Technology
2010 Volume.42 No. 1 p.45 ~ p.49
|
|
|
Effect of Soaking and Heat Treatment Conditions on Physicochemical and Organoleptic Quality of Lotus Root
|
|
Lee Sung-Chul
Kim So-Young
Chae Hee-Jeong
Choi Sun-Ju
Lee In-Sook
Jung Moon-Yung
Yang Sam-Man
|
|
|
Abstract
|
|
|
|
To reduce the astringent taste of lotus root, the effects of various treatment methods such as drying, soaking, steaming and roasting on the physicochemical properties and sensory characteristics were investigated. The following process conditions were selected: 1) drying (D), 2) soaking followed by drying (SK→D), 3) steaming followed by drying (ST→D), 4) drying followed by roasting (D→R), 5) soaking and then drying followed by roasting (SK→D→R), 6) steaming and then drying followed by roasting (ST→D→R). The tannin content of the lotus root was lowest when it was treated by steaming followed by drying (ST→D). The astringent taste of lotus root was reduced by steaming, and the roasted taste was improved by roasting in terms of sensory and flavor characteristics. Consequently, lotus root treated by steaming and then drying followed by roasting (ST→D→R) showed the highest preference with respect to astringent and roasted taste.
|
|
|
KEYWORD
|
|
|
tannin content, astringent taste, roasted taste, lotus root, steaming, roasting
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|