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KMID : 1134820100390101503
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 10 p.1503 ~ p.1508
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Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber
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Bae Kyung-Mi
Park So-Hae
Jung Kyung-Hee
Kim Mi-Jin
Hong Sun-Hee
Song Yeong-Ok
Lee Hee-Seob
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Abstract
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This study was conducted to investigate physicochemical characteristics, antioxidant activities, and sensory evaluation of water extracts from Liriopis tuber (Liriope platyphylla Wang et Tang; LP) treated with roasting over various temperatures (150~190℃). The LP water extracts showed increase of total sugar, reducing sugar, total protein, and total saponins except pH as roasting temperature was elevated. The browning index, and a and b values of color were increased, however, L value was decreased as temperature was elevated. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical, and nitrite scavenging activities and trolox equivalent antioxidant capacity of LP water extracts were increased by 6.77, 2.37, 4.02, and 4.92 times, respectively, after roasting at 190℃. In sensory evaluation, LP water extracts roasted at 170℃ showed the highest scores in color, savory taste, flavor, and overall acceptability.
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KEYWORD
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Liriopis tuber, roasting, anti-oxidative activity, sensory evaluation, physicochemical characteristics
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