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KMID : 1134820150440030425
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.425 ~ p.433
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Changes in Physicochemical Properties of Actinidia arguta (Siebold ＆ Zucc.) Planch. ex Miq. by Blanching, Drying, and Fermentation
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Jeung Ji-Suk
Kim Yong-Joo
Park No-Jin
Go Geun-Bae
Son Byeong-Gil
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Abstract
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This study investigated changes in physicochemical characteristics by drying and fermentation in order to utilize Actinidia arguta. Moisture content of A. arguta was 85.81%. Major sugar and organic acids were sucrose, succinic acid, and citric acid. A. arguta contained 19 kinds of amino acids, including 8 kinds of essential amino acids such as valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophan, and lysine. For total organic acids, sample fermented for 17 h at 50°C under a relative humidity of 80% showed 29,026.53 mg/100 g total organic acids. For total free sugars, cold-dried sample showed the highest level at 6,560.86 mg/100 g, which decreased to 2,386.73 mg/100 g after blanching. For the ratio of essential amino acids, freeze-dried sample showed a content of 11.66%, which increased 4-fold up to 40.71∼55.50% with fermentation. Both GABA and vitamin U were highest after 17 h of fermentation (110.29 mg and 6.78 mg/100 g fresh weight, respectively). A. arguta contains a variety of free amino acids that increase in amount after fermentation and thus is expected to be developed as a functional food and substitute tea.
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KEYWORD
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Actinidia arguta, fermentation, essential amino acids, GABA, substitute tea
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