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KMID : 1024420090130010044
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Food Engineering Progress
2009 Volume.13 No. 1 p.44 ~ p.49
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Development of Ultrafine Angelica Powder-Added Syrup
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Sim Jae-Sung
Choi Kyeong-Ok
Kim Dong-Eun
Sun Ju-Ho
Kang Wie-Soo
Lim Jung-Dae
Ko Sang-Hoon
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Abstract
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Angelicae gigantis Radix (dried root of Angelica gigas) including major bioactives such as decursin and decursinol angelate provides rich flavors and several healthy benefits. Recent studies have shown that ultrafine powders of herbal medicines provide better physical properties and biological activities. Thus, ultrafine Angelica powder was added into the oligosaccharide syrup to provide flavors and healthy benefits in this study. Angelicae gigantis Radix was pulverized into d(0.1) = 3.220, d(0.5) = 7.822, and d(0.9) = 7.817 ?m respectively using an air-flow mill. The ultrafine Angelica powder was added into the oligosaccharide syrup process with different ratios of water to oligosaccharide syrup at 1:5, 1:8, 1:11, and 1:14. The physicochemical properties such as viscosity and bulk density were measured. The Stokes` law was applied to predict the sedimentation velocity of the added Angelica powder in the syrup. The Angelica syrup prepared in this experiment showed good stability since the Angelica particles precipitated down slowly. The ratio of water to oligosaccharide syrup at 1:11 showed the optimal preparation in terms of the stability and the viscosity. The ultrafine-sized herbal powders such as Angelicae gigantis Radix have potentials for various food and pharmaceutical applications.
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KEYWORD
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Angelica syrup, Angelica gigas Nakai, ultrafine powder, Stokes` Law, sedimentation
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