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KMID : 1134820000290040647
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.647 ~ p.654
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Monitoring of Maillard Reaction Characteristics under Various Roasting Conditions of Polygonatum odoratum Root
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Park Nan-Young
Jeong Yong-Jin
Lee Gee-Dong
Kwon Joong-Ho
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Abstract
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Response surface methodology (RSM) was used for monitoring the changes in browning reaction and organoleptic quality of roasted Polygonatum roots under various of roasting conditions. Total free sugar decreased up to 130℃, but increased above 130℃. The amounts of total free amino acids decreased in proportional to the roasting temperature and time. Threonine, glycine and serine decreased by about 91～ 94% under the roasting conditions. Browning color intensity of water extracts increased with the roasting time up to around 18 min, but decreased over 18 min. The optimum conditions based on overall palatability of the roasted Polygonatum roots were 130℃ and 15 to 25 min. Organoleptic qualities of the roasted samples showed higher correlations with the changes in free amino acids.
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KEYWORD
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Polygonatum, free amino acid, free sugar, organoleptic quality, correlation coefficient
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