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KMID : 1024420160200030232
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Food Engineering Progress
2016 Volume.20 No. 3 p.232 ~ p.239
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Impact of Drying Temperature and Steaming Treatment on the Browning and Antioxidant Activity of Hot-air Dried Platycodon Grandiflorum
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Jeon A-Jeong
Park Youn-Moon
Kim Hyun-Seok
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Abstract
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The effect of drying temperature and steaming time on the browning and antioxidant activity of dried Platycodon grandiflorum was investigated. Thirteen treatment conditions were constructed using central composite face-centered design containing 5 center points. Drying temperature and steaming time (as factors) were 45-75°C and 15-45 min. According to treatment conditions, dried Platycodon grandiflorum was assessed for color characteristic, degree of browning, total polyphenol content, and DPPH and ABTS free radical scavenging (as responses). When increasing drying temperature within a given steaming time, dried Platycodon grandiflorum exhibited decreased lightness, increased redness, degree of browning, and total polyphenol contents, and enhanced antioxidant activities. Except for total polyphenol contents and antioxidant activities, steaming time within a given drying temperature exhibited similar effects to those observed in drying temperature. However, steaming time did not likely influence total polyphenol contents and revealed the opposite trends observed for the effect of drying temperature on their antioxidant activities. The overall results suggested that drying temperature was the main factor for changes in the browning and antioxidant activity of dried Platycodon grandiflorum.
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KEYWORD
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Platycodon grandiflorum, browning, antioxidant activity, central composite face-centered design
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