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KMID : 1134819970260040654
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 4 p.654 ~ p.661
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Dynamic Changes in Browning Reaction Substrates of Polygonatum odoratum Roots during Roasting
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Kwon Joong-Ho
Ryu Ki-Cheoul
Lee Gee-Dong
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Abstract
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Response surface methodology was applied to monitor dynamic changes in free sugars and free amino acids associated with browning reaction during roasting of Polygonatum odoratum roots. Second-order model for qualities of water-soluble extracts was employed to generate contour maps and response surfaces. Browning color intensity of water-soluble extracts was increased with the roasting time up to around 140℃, but decreased in increasing temperature above 160℃. Free sugars, mainly composed of sucrose and fructose, were remarkably decreased at roasting under the higher temperature and longer time, while glucose linearly increased with the increase of roasting temperature up to 150℃. Most of free amino acids was decreased in their amounts in proportion to the roasting temperature and time, while threonine and lysine were insignificantly increased under the roasting conditions at above 170℃ and 60min.
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KEYWORD
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Polygonatum odoratum roots, roasting, browning reaction substrates, RSM
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