|
KMID : 1134820140430050735
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 5 p.735 ~ p.740
|
|
|
Monitoring of Roast Color Formation in Ginseng Using Threonine and Sucrose
|
|
Lee Gee-Dong
|
|
|
Abstract
|
|
|
|
The study investigated the roast color formation properties of ginseng upon soaking in threonine/sucrose solution followed by roasting. To determine operational parameters, including threonine concentration (X1, 0.1～0.9%), sucrose concentration (X2, 1.0～3.0%), and roasting temperature (X3, 130～170°C), response surface methodology was applied to monitor color properties, including brown color intensity, Hunter's colors, and organoleptic color. Coefficients of determinations (R2) of the models were above 0.8758 (P<0.05) in terms of brown color intensity and Hunter's color parameters. Brown color intensity of roasted ginseng extract was maximized in 0.70% threonine and 2.32% sucrose soaking solution under roasting conditions of 25 min at 166.03°C. a values of roasted ginseng were maximized in 0.74% threonine and 2.19% sucrose soaking solution under roasting conditions of 165.40°C. b values of roasted ginseng were maximized in 0.61% threonine and 2.28% sucrose soaking solution under roasting conditions of 159.16°C. The maximum organoleptic color score of roasted ginseng extract was 7.27 in 0.53% threonine and 1.01% sucrose soaking solution under roasting conditions of 146.96°C.
|
|
|
KEYWORD
|
|
|
ginseng, roast color formation, brown color intensity, Hunter's color parameters, organoleptic color
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|