|
KMID : 0380620160480020104
|
|
Korean Journal of Food Science and Technology
2016 Volume.48 No. 2 p.104 ~ p.110
|
|
|
Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin and Flesh with Different Heat Treatments
|
|
Ahn Sus-ie
Kim Jae-cheol
Cho Hyunn-ho
Park Sun-Young
Hwang Keum-Taek
|
|
|
Abstract
|
|
|
|
In this study, the physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin (RS) and root flesh (RF) subjected to different heat treatments were analyzed to determine whether C. lanceolata RS can be used as a tea material. C. lanceolata RS and RF were roasted, hot-air dried (HDS and HDF, respectively), or steamed and hot-air dried (SHDS and SHDF, respectively). The heat-treated samples were extracted with hot water (90°C) for 90 min. The hot water extracts of RS and RF had lower L-values and higher b-values than the other samples. The RS extracts had significantly higher polyphenol content and DPPH radical scavenging activities than RF samples. In the sensory evaluation, the color acceptability of the teas made from CS, HDS, and SHDS were found to be significantly different from those of the teas made from their respective flesh samples. The results suggest that the hot water extract of the C. lanceolata RS can be utilized as a tea material.
|
|
|
KEYWORD
|
|
|
Codonopsis lanceolata, hot water extract, heat treatment, radical scavenging activity, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|